Canned cannellini and frozen broccoli are the star staples in this simple, high-fiber, vegetarian dish. No stove needed!
WHITE BEAN BOWL WITH BROCCOLI PESTO
INGREDIENTS
6 cups (500g) frozen broccoli florets
1/4 cup (59ml) olive oil
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 small clove garlic
1/2 cup (57g) Parmesan, shredded and divided
2 (15.5 ounce/439g) cans reduced-sodium cannellini beans, drained and rinsed
DIRECTIONS
Place broccoli in a large microwave-safe bowl. Microwave on high for 5–7 minutes or until crisp-tender.
Place 1 1/2 cups broccoli, oil, lemon zest, lemon juice, salt, pepper and garlic in a food processor. Process until almost smooth. Add 1/4 cup cheese and pulse 2–3 times to combine.
Add beans and pesto to the remaining broccoli in the bowl. Toss gently to combine. Divide bean mixture evenly among four shallow bowls; top with remaining cheese.
Serves: 4 | Serving Size: 1 1/2 cups bean mixture and 1 tablespoon cheese
Nutrition (per serving): Calories: 352; Total Fat: 18g; Saturated Fat: 4g; Monounsaturated Fat: 11g; Cholesterol: 12mg; Sodium: 291mg; Carbohydrate: 32g; Dietary Fiber: 11g; Sugar: 1g; Protein 16g
Nutrition Bonus: Potassium: 563mg; Iron: 28%; Vitamin A: 9%; Vitamin C: 75%; Calcium: 32%
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