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Hearty Cannellini Bean Bowl with Herb-Roasted Potatoes and Greens
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Hearty Cannellini Bean Bowl with Herb-Roasted Potatoes and Greens

40 minServes 3Nutri-Score A€€
from @tappedinwellness1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • cannellini beans (canned, drained)Pantry400 g
  • shallot (chopped)Produce0.5 pieces
  • green bell pepper (chopped)Produce0.5 pieces
  • garlic (sliced)Produce3 pieces
  • tomato pastePantry15 g
  • coconut milkPantry60 ml
  • salt (1 tsp for the beans, 1 tsp for the potatoes)Spices2 pieces
  • black pepper (1 tsp for the beans, 1 tsp for the potatoes)Spices2 pieces
  • baby yellow potatoes (cut into wedges)Produce600 g
  • garlic powderSpices3 g
  • dried thymeSpices1 g
  • dried basilSpices1 g
  • oilPantry15 ml
  • bok choyProduce200 g
  • broccoli (cut into florets)Produce200 g

per serving

Nutrition

320kcal

Carbs
43 g
Proteins
13 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Frying pan
  • Steamer

step by step

Method

  1. Preheat and prep

    • Preheat the oven to 200 °C (400 °F).
    • Chop the shallot, green bell pepper, garlic and potatoes.
    Step 1

  2. Roast the potato wedges

    • Toss the potato wedges with the oil, salt, pepper, garlic powder, dried thyme and dried basil.
    • Spread on a baking tray and roast, flipping halfway through.
    Step 2

  3. Sauté the aromatics

    • Sauté the shallot, green bell pepper and garlic in a pan until softened.
    Step 3

  4. Simmer the beans

    • Add the cannellini beans, tomato paste, coconut milk, salt and pepper.
    • Simmer until the beans are hot and creamy.
    Step 4

  5. Steam the greens

    • Steam the bok choy and broccoli until tender.
    Step 5

  6. Assemble the bowls

    • Divide the potatoes, beans and steamed greens between bowls.
    • Serve warm.
    Step 6
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