Spinach White Bean Protein Bowl (Printable)
Protein-packed bowl with white beans, spinach, quinoa, and creamy lemon tahini dressing for a nourishing meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Beans & Vegetables
03 - 2 cups baby spinach, packed
04 - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 1 small red onion, thinly sliced
→ Toppings
08 - 1 avocado, sliced
09 - 1/4 cup toasted pumpkin seeds (pepitas)
10 - 2 tbsp feta cheese, crumbled (optional)
→ Dressing
11 - 3 tbsp tahini
12 - 2 tbsp fresh lemon juice
13 - 1 tbsp olive oil
14 - 1 tbsp water (plus more as needed)
15 - 1 garlic clove, minced
16 - 1/2 tsp ground cumin
17 - Salt and black pepper, to taste
# How to Make It:
01 - Bring 2 cups water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool slightly.
02 - Whisk together tahini, lemon juice, olive oil, water, garlic, cumin, salt, and pepper in a small bowl until creamy and smooth. Add additional water to thin consistency if needed.
03 - Divide cooked quinoa among 4 bowls. Top each with equal portions of spinach, white beans, cherry tomatoes, cucumber, and red onion.
04 - Arrange avocado slices over each bowl. Sprinkle with pumpkin seeds and feta cheese if using.
05 - Drizzle dressing generously over each bowl just before serving.
# Expert Advice:
01 -
- The protein from white beans and quinoa keeps you full for hours without that heavy afternoon crash
- You can prep everything ahead and assemble in minutes when hunger strikes
02 -
- The dressing thickens as it sits, so add water one tablespoon at a time until it reaches pourable consistency
- Quinoa continues cooking after you remove it from heat, so fluff immediately to prevent it from becoming gummy
03 -
- Toast your pumpkin seeds in advance and keep them in a jar for quick bowl assembly
- Double the dressing and use it all week on salads and grain bowls