Recipe
Navy Bean Garden Bowl
Warm navy beans with arugula, tomato and onion in olive oil.
Ingredients
- 200 g Navy beans
- 120 g Grape tomatoes
- 60 g Arugula
- 50 g Onion
- 15 g Olive oil
Steps
- Soak navy beans overnight in cold water.
- Drain beans and boil in fresh water until tender.
- Rinse arugula and halve grape tomatoes.
- Dice onion and toss with beans, arugula, tomatoes.
- Drizzle olive oil over bowl and serve.
Per serving
219 kcal · protein 11.9 g · carbs 33.7 g · fat 4.8 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.