Spinach White Bean Power Bowl

I threw this bowl together on a Tuesday when I needed something that would actually stick with me through a long afternoon of meetings. The tahini dressing was kind of an accident I ran out of my usual vinaigrette and had to improvise with what was in the pantry. Now it is the only way I want to eat beans and greens.

My sister was over last month when I made these and she literally licked her bowl clean. She said she would never guess beans and quinoa could taste this good. Now she texts me every Sunday asking if I am making them for lunch prep.

Ingredients

• Quinoa: Rinse it thoroughly or you will taste the bitter coating that naturally protects the grain
• White beans: Cannellini beans are creamier but great northern beans work perfectly too
• Baby spinach: Use fresh spinach not wilted or it will turn soggy when you toss it with the warm quinoa
• Tahini: Stir the jar well before measuring because the solids settle at the bottom
• Lemon juice: Fresh squeezed makes a huge difference here bottled juice tastes flat

Instructions

Cook the quinoa:

Bring your water to a rolling boil then add the rinsed quinoa and turn down to a gentle simmer. Cover tightly and let it cook undisturbed for 15 minutes until little tails appear on the grains.

Make the dressing:

Whisk the tahini and lemon juice first it will seize up and look weird but keep going. Slowly add the olive oil and water while whisking until it turns silky and pourable.

Build your bowls:

Start with a bed of warm quinoa then pile on the spinach so it wilts slightly from the heat. Arrange the beans tomatoes cucumber and onion in sections on top.

Add the finishing touches:

Scatter the avocado slices and pumpkin seeds over each bowl. Crumble the feta on top if you are using it and save a little for garnish.

Dress and serve:

Drizzle that creamy tahini dressing over everything right before you eat. The contrast of cold vegetables against warm quinoa is absolute perfection.

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This bowl has become my go to whenever I need to feel like I am actually taking care of myself. Food this nourishing should never taste this good.

Make It Your Own

I have swapped quinoa for farro when I wanted a chewier texture and brown rice works beautifully too. The dressing is versatile enough to pair with whatever grain you have on hand.

Protein Upgrades

Sometimes I top this with a soft boiled egg or some grilled chicken if I am feeding my husband. The bowl already has 16 grams of protein but extra never hurts when you are feeding a crowd.

Meal Prep Magic

This recipe changed my whole lunch game. I make four portions on Sunday and they stay fresh until Wednesday without getting sad or soggy.

• Store the dressing in a separate small container
• Keep the avocado slices fresh with a squeeze of lemon
• Add fresh herbs like cilantro or parsley right before eating

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Hope this bowl becomes part of your regular rotation like it has in my kitchen.

Recipe FAQs

→ Can I make this bowl ahead of time?

Absolutely. Prepare the quinoa and vegetables up to 3 days in advance. Store the dressing separately and toss everything together when ready to serve. The quinoa actually benefits from sitting as flavors meld together.

→ What can I substitute for tahini?

Greek yogurt creates a creamier, lighter alternative. Cashew butter or almond butter work well for nutty depth. For a completely different profile, try avocado blended with lemon and herbs for a fresh, green twist.

→ How do I prevent the quinoa from becoming mushy?

Rinse quinoa thoroughly before cooking to remove bitter coating. Use exactly 2 cups water to 1 cup quinoa, and let it rest covered for 5 minutes after cooking before fluffing. This ensures each grain stays separate and fluffy.

→ Can I add cooked protein to this bowl?

Grilled chicken, shrimp, or baked tofu pair beautifully. A poached or soft-boiled egg makes a luxurious addition, creating rich sauce when mixed with the tahini dressing. Leftover roasted salmon also works wonderfully.

→ Is this bowl freezer-friendly?

The quinoa and bean base freezes well for up to 3 months. However, fresh vegetables like cucumber, tomatoes, and avocado should be added fresh after thawing. Store dressing separately and add just before serving.

→ How can I add more vegetables?

Roasted sweet potatoes, steamed broccoli, or sautéed kale add heartiness. Shredded carrots, bell peppers, or radishes bring crunch. Try massaged kale instead of spinach for a more robust green that holds up beautifully.