Vegetarian
Coconut Lime Weeknight White Bean Tomato Bake with Herby Yogurt
Creamy coconut, lime, and gentle aromatic spice. This recipe bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish, streamlined for the busiest part of the week, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 3/4 cup light coconut milk
- 1 lime, zested and juiced
- 1 tsp mild curry powder
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped tender herbs
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 3/4 cup light coconut milk and 1 lime, zested and juiced directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add lime zest and cilantro, and serve.
- 5
Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.