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Berbere Spice-Braised Bean, Fennel, and Tomato Bowls
Canned beans are braised with cherry tomatoes, fennel, and health-boosting spices, making for a satisfying topping for whole grains, sprouted wheat pasta, or sourdough bread. A refreshing side of creamy cucumber salad makes this meal feel whole. This is a great excuse to experiment with a new-to-you spice.
Servings
6
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Ingredients
Serving
- 1 English cucumber, diced
- 1/3 cup (80 mL) plain kefir or plain vegan yogurt
- 2 Tbsp (30 mL) parsley or chopped fresh dill
- 1 tsp (5 mL) brown rice vinegar or sauerkraut liquid (from jar)
- 3 cups (750 mL) cooked sprouted quinoa, brown rice, or millet
Nutrition
Per serving: (with chicken)
- calories 434
- protein 27 g
-
total fat
14 g
- sat. fat 2 g
-
total carbohydrates
52 g
- sugars 5 g
- fibre 0 g
- sodium 512 mg
Directions
01
Preheat oven to 375 F (190 C). In Dutch oven or large ovenproof dish with lid, mix to combine all braise ingredients (except chicken or tuna), then cover and bake for 40 minutes, or until vegetables are tender and tomatoes have broken down. Give tomatoes a gentle mash to release more juice, watching out for hot juice sputtering up. Mix in chicken or tuna, if using, and bake, covered, for 10 more minutes, until heated through.
02
To serve, in medium bowl, combine diced cucumber with kefir, dill, and vinegar. Scoop grains into serving bowls and top with braised vegetable-bean mixture and cucumber mixture. Serve with a drizzle of additional olive oil.
