Butter Bean and Tomato Breakfast Bake with Pine Nuts and Humus

When my partner Jess was putting together her book of endo-friendly breakfast ideas, I was in the privileged position of being able to taste and test all recipes, and out of all of them, this was probably my favorite. This meal both satisfies my craving for a rich, warm, and indulgent weekend breakfast, and Jess' need of an anti-inflammatory meal, low in trigger foods, and high in endometriosis-supporting nutrients. It can be eaten in place of a fry-up as weekend decadence, or even as a light lunch or dinner.

Benefits for endo: The tomatoes, pine nuts, and kale are rich in vitamins and antioxidants to help reduce inflammation and potentially aid in the detoxification of excess estrogen, the butter beans provide fiber and carbohydrates, the humus is a great source of plant-based protein, and the avocado is packed with good fats - all adding up to a nutrient-dense plate than doesn't compromise on flavor!

Serves: 2

Prep time: 5 minutes
Cook time: 25 Minutes

Ingredients for butter bean and tomato bake

  • 1 tablespoon organic odorless coconut oil (or vegetable oil of your choice)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon of dried oregano
  • ½ teaspoon dried basil
  • 160g/6 oz tomatoes (cherry or baby plum)
  • 30g/1 oz pine nuts
  • 1 400g/15 oz can/carton of butter beans (preferably organic, BPA free lining)
  • 1 cup kale
  • 100g/3½ oz humus
  • 1 ripe medium avocado

Directions for butter bean and tomato bake

  1. Preheat the oven to 175°C/345°F (add 10–20°C for a conventional oven).
  2. Rinse and chop the tomatoes, leaving some whole. Add to a baking tray with the garlic, onion powder, oregano and basil, then season to taste. Add coconut oil and place in oven.
  3. After about a minute, stir the bake to coat in the melted coconut oil and roast for a further 10 minutes.
  4. Add the beans and pine nuts and give it a mix (add extra oil if the bake looks a little dry). Roast for a further 10 minutes.
  5. A few minutes before removing from the oven, add the kale and incorporate.
  6. When cooked through, fragrant and juicy, remove from the oven. Plate up with the humus and sliced avocado.

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Nutrition facts

Per Serving

  • calories: 456
  • fat: 24.9g
  • protein: 15.2g
  • sodium: 77mg
  • sugar: 3g
Photograph by Chris Robson. All rights reserved. Used with permission

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