A quick 15-minute lunch with zesty lemon and creamy butter beans, packed with 35g of protein and 15g of fiber per serving. Enjoy with quinoa or toasted bread.
Ingredients
- 1 tsp olive oil
- 1 leek diced
- 2 cups butter beans cooked
- 3 cups baby spinach
- 1.5 tbsp toasted pine nuts
- red chili flakes to taste
- salt & pepper to taste
Creamy protein pesto
- 300 g silken tofu
- ½ cup vegetable stock
- 6 tbsp nutritional yeast
- 2 tbsp cashews
- 1 lemon juice and zest ~3 tbsp
- 1 cup packed basil
- 2 garlic cloves peeled
Instructions
- Add all sauce ingredients to a blender and process until smooth. Prepare the leek and other ingredients.
- In a pot on medium heat, cook the olive oil and leek covered for 7 minutes, stirring regularly. Add the butter beans and sauce, season with salt & pepper, and cook for 5 minutes.
- Turn off the heat, add baby spinach, stir, and let sit covered for 2 minutes until the greens are just wilted. Top with pine nuts and chili flakes, add salt and pepper to taste, and enjoy!