What to serve with Pressure coconut tahini spinach?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Pressure coconut tahini spinach and keep the grocery list from exploding.

Can you meal prep Pressure coconut tahini spinach?

Yes. Pressure coconut tahini spinach holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. vegetables and the sides reheat without falling apart.

How long does Pressure coconut tahini spinach last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Pressure coconut tahini spinach vegan?

Yes. Pressure coconut tahini spinach is vegan.

Is Pressure coconut tahini spinach vegetarian?

Yes. Pressure coconut tahini spinach is vegetarian.

Pressure coconut tahini spinach — $0.58 a serving

Name: Pressure coconut tahini spinach
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz Spinach; 1 Lemons; 1 Coconut milk (can); 1 oz Tahini; 1 tsp Turmeric; 1 tsp Salt & pepper

$0.58 a serving · 15 min

Under 30 min
Makes leftovers
Vegan
Gluten-free
Dairy-free
Nut-free
Low carb
Diabetic-friendly
PCOS-friendly
Heart-healthy
Anti-inflammatory
IBS / Low-FODMAP
Thyroid-friendly
Comfort food
Gourmet

Cost is the ingredients you actually use. About $2.31 if you cook for four.

Protein: 22g
Carbs: 14g
Time: 15 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Spinach6 oz
Lemons1

Pantry

Coconut milk (can)1
Tahini1 oz

Spices

Turmeric1 tsp
Salt & pepper1 tsp

How to cook it

1
Load spinach, coconut milk, tahini, turmeric, salt and pepper into the Instant Pot.
2
Lock the lid, pressure cook 1 minute, then quick-release.
3
Stir until creamy and finish with lemon juice.