Mediterranean🥬 Vegetables

Crispy Beans and Juicy Tomatoes over Tahini Yogurt

Name: Crispy Beans and Juicy Tomatoes over Tahini Yogurt
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 canned cannellini beans (or great northern beans); 2 tbsp extra virgin olive oil (for beans); 1 tbsp dried oregano (for beans); to taste salt; to taste black pepper; 22 oz cherry tomatoes; 3 garlic cloves; 1 tsp dried oregano (for tomatoes); ½ tsp sugar; 1½ tbsp extra virgin olive oil (for tomatoes); 2 garlic cloves; 1 lemon; 2 tbsp lemon juice; 8 oz unsweetened coconut yogurt; 3 tbsp tahini; 1 tsp Aleppo pepper; ¼ tsp ground coriander; a few baby arugula; ~2-4 slices bread (pita or sourdough)

⏱ 35 min

A low-effort, high-reward weeknight dinner featuring a bed of creamy tahini yogurt sauce topped with crispy roasted beans, sweet juicy tomatoes, fresh arugula, and bread for scooping. The oven does most of the work with minimal prep.

VeganHigh-proteinLow-cal

Adapted from a video by Rainbow Plant Life

The Low-Effort, High-Reward Dinner I Can’t Stop Making

Watch on YouTube

Ingredients

canned cannellini beans (or great northern beans)2
extra virgin olive oil (for beans)2 tbsp
dried oregano (for beans)1 tbsp
saltto taste
black pepperto taste
cherry tomatoes22 oz
garlic cloveslarge, thinly sliced3
dried oregano (for tomatoes)1 tsp
sugaradjust based on tomato sweetness, up to 1 tsp

Steps

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1
Drain and rinse both cans of beans, then dry them thoroughly to help them become crispier when roasted.
2
Spread the beans on a sheet pan, drizzle with olive oil, sprinkle with dried oregano, salt, and pepper, and arrange in a single layer. Taste to check seasoning.
3
Place cherry tomatoes in a 13×9 baking dish (or sheet pan). Thinly slice three garlic cloves and add to the tomatoes along with dried oregano, salt, pepper, and sugar to taste. Drizzle with olive oil and mix everything together with your hands.
4
Place both the beans and tomatoes in a 425°F (220°C) oven for 25 minutes, with tomatoes on the upper rack and beans on the lower rack. No need to stir or flip anything while roasting.
5
Make the tahini yogurt sauce by grating two garlic cloves into a bowl, zesting one large lemon, and squeezing in two tablespoons of lemon juice. Add eight ounces of unsweetened coconut yogurt and three tablespoons of tahini. Season with one teaspoon of Aleppo pepper and a heaping quarter teaspoon of ground coriander. Add salt and black pepper to taste, then refrigerate until ready to serve.
6
After roasting, the beans should be golden and crispy with splits, and the tomatoes should be wrinkled, soft, and starting to burst. Spread the creamy tahini yogurt sauce across a serving platter.
7
Spoon the crispy beans and hot juicy tomatoes over the sauce. Reserve the tomato juices from the pan.
8
Add a few handfuls of baby arugula on top. Dress the arugula with the reserved sweet garlic tomato juices from the pan, a squeeze of lemon juice, and season with salt and pepper.
9
Serve with pita or sourdough bread for scooping up all the creamy sauce and toppings.

Crispy Beans and Juicy Tomatoes over Tahini Yogurt

Ingredients

Steps

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