Vegetarian
Lunchbox-Later White Bean Tomato Bake with Citrus Slaw and a Maple Dijon Finish
A practical lunchbox-later dinner that bakes creamy white beans, tomatoes, greens, and a crisp whole-grain topping in one dish. The Citrus Slaw brings a fresh, crunchy side built into the recipe without adding a complicated final step.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 cans cannellini beans, rinsed and drained
- 1 can fire-roasted diced tomatoes
- 4 cups chopped kale
- 1 small yellow onion, finely diced
- 1 cup whole-grain breadcrumbs
- 1/2 cup shredded mozzarella
- 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2 cups shredded cabbage
- 1 tbsp fresh citrus juice
Make it happen
Directions
- 1
Heat the oven to 400°F and lightly oil a 2-quart baking dish.
- 2
Stir beans, tomatoes, kale, onion, salt, and 2 tbsp Dijon mustard and 1 tbsp pure maple syrup directly in the dish.
- 3
Combine breadcrumbs, mozzarella, and olive oil; scatter evenly over the beans.
- 4
Bake for 25–28 minutes until bubbling and deeply golden. Rest for 5 minutes, add a spoonful of the reserved maple-Dijon sauce, and serve.
- 5
Massage the cabbage with citrus juice and a pinch of salt; serve on top or alongside.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.