These dreamy oven-baked butter beans and baby tomatoes are succulent and cooked with garlic, fresh basil and served with some millet and grated vegan cheese that was seasoned with chili flakes. It’s a quick and easy dinner you can throw in approximately 35 to 40 minutes. And it is packed with high nutrients.
Baking the tomatoes for 30 minutes and with olive oil in the oven makes them really juicy along with tasty roasted butter beans. Add some tasty millet and some incredible vegan cheese (with chili) and this dish becomes a must try.
Why do I choose millet?
You could choose some quinoa or rice. But I recently discovered millet, a delicious ancient grain that is gluten-free, high in protein, and cheap. It is also high in fiber and antioxidants. Millet is usually consumed in developing countries (Africa, Asia) probably because they are easy to harvest and packed with nutrients.
You have 2 categories of millet: large and small. And each category has different varieties. Just pick the one available at your grocery store and follow the instructions on the package (or follow my recipe, I use to cook it like I cook the quinoa and at the end, I separate the grains with a fork to make sure there is no clumps).
You can as well if you have time, soak the millet for 6 hours or overnight (this will help your body to assimilate better the micronutrients).
And because millet absorbs flavors, I love to boil them along with one garlic clove and one rosemary sprig. It is so tasty.
What are butter beans (or lima beans)?
They keep you satisfied for longer because they are rich in fiber. They also contain folate, and protein and are a great source of energy.
Roasted in the oven, they are delicious. Add juicy roasted tomatoes, vegan cheese, and some millet, this dish is a fabulous dinner or lunch that will keep you happily full for a while.
What type of vegan cheese for this recipe ?
Jomon in Bahrain has a fabulous range of vegan cheeses. I loved their almond vegan cheese with chili flakes at first bite. It is a great addition to my oven-baked butter beans and baby tomatoes. It is so deliciously spicy, but not too much.
If you can’t find any vegan cheese seasoned with chili, I would recommend you go for plain vegan cheese, grate it, and add some chili flakes (or fresh chopped chili) to it. It will brighten up this delicious vegan and winter dish.
How much protein and what type of vitamins does this delicious dish contain?
This recipe is for 2 people. So each plate will have : 1/2 cup millet (3 g protein), 200 g butter beans (8 g protein), 250 g baby tomatoes (1,5 g protein), 40 g almond chegan cheese (1,5 g protein).
On top of it, it contains fiber, zinc, antioxidants, micronutrients and folate, vitamin A, C and E.
What are other healthy and easy recipes with beans ?
Try out my vegan chili bowl or my butter beans broccoli with pesto. I love to use beans for sweets too. Have you ever tried my Tahini energy balls with beans and dates?
Healthy oven-baked butter beans and baby tomatoes with millet and grated vegan cheese and…
Fulfilling, juicy, winter-dish, packed with vitamins !
If you make it
If you make my oven-baked butter beans and baby tomatoes, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
OVEN BAKED BUTTER BEANS AND BABY TOMATOES
INGREDIENTS
BEANS AND BABY TOMATOES WITH GRATED CHEESE
- 1 can butter beans (400 g)
- 500 g baby tomatoes, cut in halves
- 8 fresh basil leaves
- 2 garlic cloves, cut in halves (keep the skin)
- 2 to 4 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp cumin
- 80 g almond cheagan with chili flakes from Jomon Bahrain, grated - or any other vegan cheese spiced with chili flakes or plain (in this case, add half chili chopped with the grated cheese or chili flakes)
MILLET (quinoa or rice)
- 1 cup millet
- 1 garlic clove, cut in half
- 1 rosemary sprig
- Salt and pepper to taste
- 1 tbsp olive oil
INSTRUCTIONS
BEANS AND BABY TOMATOES WITH GRATED CHEESE
- Switch on the oven to 185C (fan).
- Wash the basil leaves and set aside on a towel paper. Then wash the baby tomatoes and cut them in halves. Line a medium rectangle baking dish with parchment paper and add the tomatoes.
- Open the white beans can, rinse them and add them to the baking dish.
- Add 4 pieces of garlic (with skin), cumin, salt and pepper, 4 fresh basil leaves. Pour over olive oil and mix well with a wooden spoon until well combined.
- Place in the oven and bake for 30 minutes, stirring once or twice.
- In the meantime, grate 80 g of almond cheagan with chili flakes (vegan cheese) and set aside for later.
MILLET
- Then, cook 1 cup of millet with 2 cups of water or according to your packet instructions.
- Add 1 garlic clove cut in half, 1 rosemary sprig, salt and pepper to the pan.
- I usually cook the millet until it boils, reduce the heat to medium heat, and simmer for 15 to 20 minutes. Remove the rosemary sprig and garlic. Add a bit of olive oil to the millet and separate them using a spoon so that there is no clumps.
ASSEMBLE YOUR 2 PLATES
- Divide the cooked millet in 2 and garnish 2 big plates. Take out the oven dish, remove the garlic skin, and place back the garlic pieces. Serve roasted beans and tomatoes on top of the millet. Add grated vegan cheese on top and fresh basil leaves. Add extra fresh pepper and enjoy immediately this delicious winter dish.
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