Roast tomato and white bean breakfast bowls
Sweet, collapsed roast tomatoes over creamy garlic beans and wilted spinach, finished with a spoonful of pesto. Savoury enough for a slow weekend breakfast or an easy supper.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan pesto.
Method
- Set the oven to 200°C (180°C fan). Toss the whole cherry tomatoes on a small tray with the unpeeled garlic cloves, thyme, half the olive oil and a pinch of salt.
- Roast for 20 minutes, until the tomatoes have burst and are lightly caramelised.
- Drain and rinse the cannellini beans.
- Warm the rest of the oil in a frying pan over a medium heat and add the beans. Heat them for 4 minutes, then add the spinach and cook for 1 to 2 minutes, until wilted.
- Squeeze the soft garlic out of its skins into the beans and mash a little. Season with salt, black pepper and lemon juice.
- Share the beans between two bowls and spoon the roast tomatoes and their juices over the top.
- Add a dollop of the vegan pesto and serve with the remaining lemon in wedges.
Tip Check the pesto label, as many jars contain parmesan.
Per portion
| Energy | 369 kcal |
| Protein | 12 g |
| Carbohydrate | 23 g |
| of which sugars | 7 g |
| Fat | 23 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 0.86 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cherry tomatoes300 g
- cannellini beans1 tin
- garlic2 cloves
- dried thyme1 tsp
- olive oil2 tbsp
- spinach100 g
- lemon1
- vegan pesto40 g
