High Protein Pesto White Bean Skillet
Busy weeknights don't need to be unhealthy! This High-Protein Pesto White Bean Skillet is quick, easy, and packed with big flavors in just one skillet! Whether you’re serving it over pasta, grains, or crusty bread, this dish is delicious, satisfying, and sure to become a new favorite!
Servings 6 servings
Calories 251kcal
Equipment
- stove
Ingredients
- ½ yellow onion diced
- 2 cups fresh basil
- 4 cups baby spinach
- ¼ cup hemp seeds
- ⅓ cup nutritional yeast
- 1 lemon juiced
- 1 tbsp tahini
- 8 oz extra firm tofu
- 2 tbsp capers
- ¼ cup water
- salt and pepper to taste
- 28 oz (2 cans) butter beans drained
- 12 oz cherry tomatoes
- 2 tbsp balsamic vinegar of Modena
- ½ cup dairy free ricotta or greek yogurt
- ½ tsp crushed red peppers
Instructions
- Heat a large cast iron skillet over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and sauté for 4-5 minutes until tender and fragrant.
- Meanwhile, add the basil, 3 cups of spinach, hemp seeds, nutritional yeast, lemon juice, tahini, tofu, capers, and water to a blender. Puree until smooth and creamy, adding more water if needed and seasoning to taste with salt and pepper.
- Once the onion is tender, add in the beans and pour in the sauce. Bring to a gentle simmer and add in the tomatoes and remaining spinach. Cover and simmer until tomatoes are soft and juicy. Use the back of a wooden spoon to slightly smash.
- Serve hot, topped with ricotta or greek yogurt, drizzled with balsamic and sprinkled with finishing salt and crushed red peppers. Grab a hunk of toasted crusty bread for dunking, serve over rice, or eat by the spoonful!
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 30g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 609mg | Potassium: 717mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2677IU | Vitamin C: 30mg | Calcium: 105mg | Iron: 6mg
