Ingredients:

  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 3 cups (30g) fresh baby spinach
  • 2 cloves (6g) garlic, thinly sliced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (16g) tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup
  • 1 tbsp (15ml) warm water
  • 1 pinch (0.5g) garlic powder
  • 1 tbsp (8g) hemp seeds
  • 1/4 avocado (40g), sliced
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the sliced garlic and sauté for 1 minute until fragrant.
  2. Add the rinsed cannellini beans to the skillet. Spread them in a single layer and let them sit undisturbed for 3-4 minutes until they develop a golden, toasted exterior.
  3. Reduce the heat to low. Pile the baby spinach on top of the beans and gently fold in using tongs for approximately 60 seconds until the spinach is bright green and just begins to collapse. Remove from heat immediately.
  4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and garlic powder. Gradually whisk in warm water until the dressing is smooth and pourable.
  5. Scoop the bean and spinach mixture into a bowl. Drizzle with the lemon-tahini dressing and top with sliced avocado, hemp seeds, and lemon zest.