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Maple Dijon Weeknight White Bean Tomato Bake with Roasted Chickpeas, an original WorkLife Meal Plan recipe

Vegetarian

Maple Dijon Weeknight White Bean Tomato Bake with Roasted Chickpeas

Tangy mustard balanced with just enough maple. 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 extra plant protein and texture. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Pantry-friendlyHigh fiberOne dishWeeknightPlant protein
Prep13 min
Cook29 min
Serves4
Total42 min
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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
  • 2 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 can chickpeas, rinsed, drained, and patted dry
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Make it happen

Directions

  1. 1

    Heat the oven to 400°F and lightly oil a 2-quart baking dish.

  2. 2

    Stir beans, tomatoes, kale, onion, salt, and 2 tbsp Dijon mustard and 1 tbsp pure maple syrup directly in the dish.

  3. 3

    Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.

  4. 4

    Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add a spoonful of the reserved maple-Dijon sauce, and serve.

  5. 5

    Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

475calories28gprotein18gfiber