my-diet-bowls

Pesto White Bean Buddha Bowl with Roasted Butternut and Spinach

Name: Pesto White Bean Buddha Bowl with Roasted Butternut and Spinach
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 200 g white beans, cooked and drained; 220 g butternut squash, peeled and cubed; 60 g spinach, baby; 25 g pesto; 15 g lemon juice; 10 g olive oil; 15 g hemp hearts; 120 g cherry tomatoes, halved

This roasted dish pairs white beans, cooked and drained with butternut squash, peeled and cubed, spinach, baby and pesto. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

86 g Carbohydrates

23 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white beans, cooked and drained 278 kcal
220g butternut squash, peeled and cubed 99 kcal
60g spinach, baby 14 kcal
25g pesto 113 kcal
15g lemon juice 5 kcal
10g olive oil 88 kcal
15g hemp hearts 18 kcal
120g cherry tomatoes, halved 22 kcal

Cooking instructions

butternut squasholive oil
Heat oven to 425F. Toss butternut squash with 2 tsp olive oil, salt, and pepper; roast 20-25 minutes until tender and browned.
white beans
Warm white beans in a small pan with a splash of water; season lightly with salt.
pestolemon juice
Stir dressing: pesto and lemon juice; thin with 1-2 tsp water if needed.
white beansbutternut squashspinach
Assemble bowl: spinach base, add roasted squash and warm beans.
pestolemon juicehemp hearts
Drizzle pesto-lemon dressing and top with hemp seeds.