High-Protein White Bean Pesto Bowl

Creamy white beans and spinach warmed with pesto, then topped with juicy tomatoes and Greek yogurt for a quick vegetarian stovetop bowl.

Prep: 10 min · Cook: 8 min · Yield: 2 · Method: Stovetop

Ingredients

• 2 15-ounce cans white beans
• 0.333 cup pesto
• 2 cups baby spinach
• 1 cup tomatoes
• 0.5 cup plain greek yogurt
• 1 tablespoon olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Drain and rinse the beans. Dice the tomatoes, and mince the garlic. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
3. Add the beans, salt, and pepper. Cook for 3 minutes, stirring occasionally, until heated through. (about 3 min) — Medium heat
4. Add the spinach and cook, stirring, for 1 to 2 minutes, until wilted. (about 2 min) — Medium heat
5. Remove the skillet from the heat. Stir in the pesto and lemon juice until the beans are evenly coated. (about 1 min)
6. Divide the warm bean mixture between bowls. Top with tomatoes and Greek yogurt. (about 1 min)