Lemony white bean, spinach & rice bowls
7 Points, MacroFactor, Weight Watchers
Ingredients
2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
15 1/2 oz cannellini beans, rinsed and drained
1/8 tsp crushed red pepper flakes
6 oz baby spinach
1 1/2 cups cherry tomatoes, halved
2 tsp lemon zest, divided
4 tsp lemon juice, divided
1/2 tsp salt
1 cup brown rice, cooked
4 Tbsp grated parmigiano-reggiano
Directions
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add beans and pepper flakes and cook, stirring constantly, until beans are heated through, about 2 minutes.
Add spinach and tomatoes and cook, stirring constantly, until spinach is wilted, about 2 minutes. Remove from heat and stir in 1 tsp lemon zest, 2 tsp lemon juice, and salt to taste.
Meanwhile, heat rice. Transfer to medium bowl and stir in remaining 1 tsp lemon zest and remaining 2 tsp lemon juice.
Divide rice evenly between 2 bowls; top evenly with bean mixture. Sprinkle evenly with cheese.
Serving size: 1/2 cup rice, 1/2 cup bean mixture and 2 tbsp cheese
Nutrition
7 smart points
456: Calories
23: Protein
9: Fat
78: Carbs