High Protein Pesto Butter Beans
A quick 15-minute lunch with zesty lemon and creamy butter beans packed with 35 g of protein and 15 g of fiber per serving. Enjoy with quinoa or toasted bread.
Servings
Ingredients
- 1 tsp olive oil
- 1 leek diced
- 2 cups cooked butter beans cooked
- 3 cups baby spinach
- 1.5 tbsp toasted pine nuts
- red chili flakes to taste
- Salt and pepper to taste
Creamy protein pesto
- 300 g silken tofu
- ½ cup low-sodium vegetable stock
- 6 tbsp nutritional yeast
- 2 tbsp cashews
- 1 small lemon juice and zest ~2 tbsp
- 1 cup fresh 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!
Video
Nutritional Information - Per Serving
Calories 506kcal | Carbohydrates 62g | Protein 35g | Fat 15g | Sodium 393mg | Fiber 15g | Vitamin A 290IU | Vitamin C 45mg | Calcium 194mg | Iron 10mg