Good for: When you want beans on toast, but you don’t want all the added salt and sugar!
Nutrients per serving:
|498 kcal||13 g||2 g||14 g||18 g||73 g||16 g||0.3 g|
Suitable for Vegans
Prep time 15 minutes
Cook time 15 minutes
• 1 tbsp olive oil
• 4 garlic cloves, crushed
• 3 rosemary stalks
• 1 tsp red chilli flakes *
• 1 x 400g tinned cannellini beans
• 2 large sweet potatoes
• Extra virgin olive oil
• 1/2 lemon, juice and zest
• 1 courgette, peeled into ribbons
* Available at Holland & Barrett
In a large pan, heat the olive oil and fry the garlic, rosemary and chill flakes on low until fragrant.
Add in the drained beans and cook for a further 3-4 minutes.
Place the sweet potatoes lengthways and cut off the outer edges, you want to get 2-3 thick slices from each large centre area.
Place the slices on a plate and microwave for 1-2 minutes or until soft.
Turn the grill to high or place in a toaster and toast until golden and slightly crisp.
Add a good glug of extra virgin olive oil to the beans and the seasoning.
Stir in the lemon juice and then spoon over the top of the toasts.
Place the peeled courgette in a bowl with the lemon zest and a drizzle of extra virgin olive oil, mix together and pile on top of the beans.
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