Spinach White Bean Protein Power Bowl (Printable Version)
Vibrant bowl with white beans, spinach, quinoa, and creamy lemon-tahini dressing for a satisfying plant-based meal.
# What You 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:
01 - Bring 2 cups water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or 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 if desired consistency is not achieved.
03 - Divide the cooked quinoa evenly among 4 bowls. Top each bowl with equal portions of baby spinach, white beans, cherry tomatoes, cucumber, and red onion.
04 - Arrange avocado slices over each bowl. Sprinkle with toasted pumpkin seeds and crumbled feta cheese if using. Drizzle the lemon-tahini dressing generously over each bowl immediately before serving.
# Expert Hints:
01 -
- The tahini dressing creates this incredible creamy tanginess that makes you forget you're eating something so healthy
- Everything can be prepped ahead, making it your new best friend for chaotic weekdays when you still want to feel nourished
02 -
- The dressing thickens as it sits, so always thin it with warm water right before serving for that perfect pourable consistency
- Room temperature quinoa absorbs flavors better than cold straight from the refrigerator
03 -
- Toast your pumpkin seeds in advance and store them in a jar so they're ready to go whenever you need that crunch
- Double the dressing and keep it in a jar—it's incredible on salads, roasted vegetables, or as a dip for raw veggies