Mediterranean White Bean & Artichoke Bowl
Method
Warm the beans: Heat half of the olive oil in a skillet over medium heat. Add the cannellini beans, oregano and garlic. Cook for 3–4 minutes, stirring gently, until the beans are warmed through and lightly golden in places.
Prepare the dressing: Whisk the remaining olive oil with lemon juice, lemon zest, black pepper and a small pinch of salt.
Build the bowls: Divide the quinoa and spinach between two wide bowls. Arrange the warm white beans, artichoke hearts, cherry tomatoes, cucumber and Kalamata olives in separate sections.
Finish: Drizzle generously with the lemon dressing. Scatter with feta, pumpkin seeds and fresh parsley. Serve warm or at room temperature.
Vegan option: Replace the feta with 30 g crumbled firm tofu mixed with 1 tsp nutritional yeast and a squeeze of lemon. Alternatively, use a good-quality vegan feta. All other ingredients are naturally vegan. Creamy cannellini beans, tender artichokes, juicy tomatoes and briny olives give this bowl a distinctly Mediterranean character. Quinoa and pumpkin seeds add extra protein and texture, while lemon, garlic and oregano keep the flavours fresh and vibrant.
Nutrition Facts
Per serving
