Sun Dried Tomato White Bean Bowl (Printable)
Hearty Mediterranean bowl with white beans, sun-dried tomatoes, and basil pesto over grains.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa or brown rice (uncooked)
02 - 2 cups water or vegetable broth
03 - ½ teaspoon salt
→ Beans & Vegetables
04 - 1 (15 oz) can cannellini or great northern beans, drained and rinsed
05 - 1 cup baby spinach or arugula
06 - 1 cup cherry tomatoes, halved
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 small zucchini, diced
09 - 1 red bell pepper, diced
10 - 2 tablespoons olive oil
11 - Freshly ground black pepper, to taste
→ Basil Pesto
12 - 1 cup fresh basil leaves, packed
13 - ¼ cup pine nuts or walnuts
14 - 1 clove garlic
15 - ⅓ cup grated Parmesan cheese
16 - ⅓ cup extra virgin olive oil
17 - 1–2 tablespoons lemon juice
18 - Salt and pepper, to taste
→ Garnish
19 - Fresh basil leaves
20 - Extra Parmesan cheese (optional)
# How-To Steps:
01 - Rinse quinoa or brown rice under cold water. In a medium saucepan, combine grains, water (or broth), and ½ teaspoon salt. Bring to a boil, cover, reduce heat, and simmer until tender (about 15 minutes for quinoa, 30–35 minutes for brown rice). Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Toss zucchini and red bell pepper with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly browned.
03 - In a food processor, combine basil, pine nuts (or walnuts), garlic, Parmesan, and lemon juice. Pulse until finely chopped. With the machine running, stream in olive oil until smooth. Season to taste with salt and pepper.
04 - Divide cooked grains among four bowls. Top with roasted zucchini and pepper, white beans, sun-dried tomatoes, cherry tomatoes, and spinach or arugula.
05 - Drizzle each bowl generously with basil pesto. Garnish with fresh basil and extra Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The combination of warm roasted vegetables and cool fresh pesto creates the most satisfying temperature and texture contrast
- Everything can be prepped ahead, making it perfect for busy weekdays when you still want something nourishing
02 -
- Reserve a splash of the pasta cooking water if you are serving this over pasta instead of grains, it helps the pesto coat everything beautifully
- The pesto tastes even better after an hour in the refrigerator, make it ahead if you can plan that far ahead
03 -
- Toast your nuts or seeds in a dry pan before making the pesto, it deepens their flavor and adds a wonderful warmth
- If your basil looks wilted, plunge it into ice water for 10 minutes and it will perk right up