Herbed Cannellini Bean Pesto Bowl Recipe

About this recipe

This Herbed Cannellini Bean Pesto Bowl is a delightful fusion of Italian flavors and garden freshness, perfect for dinner. Packed with plant-based protein and vibrant herbs, this vegan, -free bowl offers a comforting yet light meal. The y cannellini beans are blended into a luscious pesto and paired with fresh vegetables, toasted seeds, and a simple seasoning to satisfy both taste buds and dietary goals. It's an easy, budget-friendly dish designed for fitness enthusiasts who crave wholesome and nourishing meals. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Basil Leaves
• 50 g Parsley Leaves
• 250 g Spinach
• 100g Satyam Sunflower Seeds 100g
• - Olive Oil
• 100 g Hing Khoda
• - Baby Tomatoes
• 100 g Quinoa
• 30G Tong Garden Pumkin Seeds (30g)
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. In a blender, combine the cooked cannellini beans, fresh basil, parsley, roasted sunflower seeds, olive oil, lemon juice, hing, salt, and black pepper. Blend until smooth to make the herbed pesto.
2. 2. Heat a non-stick pan over medium heat and lightly sauté the cherry tomatoes and baby spinach for 2-3 minutes until just softened. Remove from heat.
3. 3. In a serving bowl, layer the cooked quinoa as the base, followed by the sautéed vegetables.
4. 4. Generously drizzle the herbed cannellini pesto over the quinoa and vegetables.
5. 5. Garnish with toasted pumpkin seeds for added crunch and flavor. Serve immediately and enjoy!