Creamy Leek, Spinach & Butter Bean Bowls

Name: Creamy Leek, Spinach & Butter Bean Bowls
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 2 shallots, thinly sliced; 2 leeks, cut into 1cm slices; 4 garlic cloves, finely chopped; 1 vegetable stock cube; 2 × 400g tins of butter beans; 4 large handfuls of spinach(about 200g), roughly chopped; 1 lemon, grated zest and juice; sea salt; black pepper; 100ml oat milk, for the sauce; 1⁄2 teaspoon brown rice miso paste, for the sauce; 2 tablespoons nutritional yeast, for the sauce; large handful of baby spinach, for the sauce

4 steps

Updated at: Fri, 02 Feb 2024 23:22:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories263 kcal (13%)

Total Fat6.2 g (9%)

Carbs42.5 g (16%)

Sugars4.8 g (5%)

Protein12.9 g (26%)

Sodium1042.5 mg (52%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1vegetable stock cube

2 x 400gtins butter beans

200gspinach

roughly chopped

1lemon

grated zest and juice

sea salt

black pepper

100mloat milk

for the sauce

½ teaspoonbrown rice miso paste

for the sauce

2 tablespoonsnutritional yeast

for the sauce

baby spinach

for the sauce

Instructions

Step 1

Set a heavy-bottomed saucepan over a medium heat and add the olive oil. Once the oil is warm, add the shallots, leeks and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until they soften. Add the garlic and cook for a further 2 minutes, until it’s golden and fragrant.

Step 2

Next, add the stock cube and butter beans, along with the liquid from each of the tins. Bring to the boil, then cover with a lid and simmer for 10 minutes, until thickened.

Step 3

While the beans are cooking, make the sauce. Simply put the oat milk, miso, nutritional yeast and the baby spinach into a high-speed blender and blitz until perfectly smooth.

Step 4

Once the beans are ready, pour in the sauce and add the spinach, stirring until it’s wilted. Stir in the lemon juice and season to taste with salt and pepper. Scatter over the lemon zest before serving.

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