Creamy leek, spinach and butter bean bowls

Updated at: Mon, 26 Feb 2024 11:11:34 GMT

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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