Roasted Tomatoes with Pumpkin & Butter Beans
A cozy, high-protein fall dinner featuring roasted tomatoes, pumpkin, and butter beans, packed with fiber, antioxidants, and athlete-approved nutrition. Perfect with crusty bread for a Lazy Girl Dinner night in.
Ingredients
- 1 pint cherry tomatoes
- 2 tbsp olive oil, divided
- 1 whole onion , diced
- 3-5 cloves garlic, roughly chopped
- ½ tsp salt
- ½ cup pumpkin puree
- 1 can lite coconut mik
- 2 cans butter beans, rinsed and drained
- ¼ cup tomato paste
- 1 tsp cumin
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tbsp tamari, or more to taste
- 2-3 whole kale leaves, destemmed and chopped
Instructions
- Preheat the oven to 400°F (200°C). Place tomatoes in a cast-iron pan with 1 tablespoon olive oil and a pinch of salt. Roast until the tomatoes begin to pop open, about 15–20 minutes.
- In a medium pan, heat a drizzle of olive oil over medium heat. Add onion, garlic, and a pinch of salt, and cook until translucent, about 3–5 minutes.
- Add the remaining ingredients (except kale and beans) to the pan. Simmer gently for 5–7 minutes to let the flavors meld.
- Transfer the roasted tomatoes to the pan and use an immersion blender (or a regular blender) to purée until smooth.
- Pour the blended mixture into a larger pot. Stir in kale and beans, and simmer until the kale turns a bright green, about 3–5 minutes.
- Serve warm with crusty bread for dipping. Enjoy!
Notes
This simple, cozy meal delivers steady energy for athletes and busy women alike. The butter beans provide protein and soluble fiber for muscle recovery and stable blood sugar, while kale and tomatoes bring antioxidants and iron to support endurance and reduce inflammation.
Serve with crusty bread and curl up by the fire.
Calories: 563kcal, Carbohydrates: 81g, Protein: 30g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 1697mg, Potassium: 2468mg, Fiber: 25g, Sugar: 20g, Vitamin A: 11209IU, Vitamin C: 65mg, Calcium: 121mg, Iron: 11mg