Pumpkin Pesto Tahini Beans
Brighten up your midday meal with our Pumpkin Pesto Tahini Beans. This recipe combines the earthy flavors of pumpkin seeds and the creamy texture of tahini in a unique and delicious pesto. Spread over toasted sourdough bread and paired with butter beans, this dish is a protein powerhouse that will keep you fueled throughout the day. Quick to prepare and perfect for a satisfying, no-fuss lunch that doesn’t compromise on taste or nutrition.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
Ingredients
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- 1 cup fresh basil leaves
- 1/2 cup fresh coriander leaves
- 1/2 jalapeño, seeds removed
- 1/4 cup roasted sunflower seeds
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1 can butter beans, drained and rinsed
- Toasted sourdough bread (for serving)
Instructions
- Prepare the Pesto:
- In a food processor, combine the fresh basil leaves, fresh coriander leaves, and jalapeño. Pulse until finely chopped.
- Add the roasted sunflower seeds, tahini, olive oil, nutritional yeast, and lemon juice. Blend until smooth.
- Season with salt and pepper to taste.
- Combine with Beans:
- In a bowl, mix the prepared pesto with the drained and rinsed butter beans until the beans are well coated.
- Serve:
- Spread the pesto-coated butter beans over toasted sourdough bread.
- Serve immediately and enjoy your rich, flavorful Pumpkin Pesto Tahini Beans.
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
Find it online: https://meetthevegans.com/blog/plant-based-meal-plan-1/