Root vegetable and butterbean crumble

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Root vegetable and butterbean crumble

This delicious savoury crumble is a perfect healthy vegetarian meal

45 minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Eating a rainbow of fruit and vegetables every day helps protect against cancer – and this delicious recipe contains 4 portions in one meal.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Eating a rainbow of fruit and vegetables every day helps protect against cancer – and this delicious recipe contains 4 portions in one meal.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 500g mixed root vegetables (carrots, parsnip, pumpkin, swede, sweet potato or squash), peeled and diced into 2cm cubes
  • 1 x 400g can chopped tomatoes
  • 1 x 410g can butter beans in water, drained
  • 200ml reduced-salt vegetable stock
  • 100ml water
  • 1–2 teaspoons dried oregano or mixed Italian herbs
  • 1 teaspoon dried chilli flakes (optional)
  • Freshly ground black pepper
  • For the crumble:
  • 50g wholemeal flour
  • 25g reduced-fat spread, cubed
  • 40g wholemeal breadcrumbs (about 1 large slice of bread)
  • 25g porridge oats
  • 30g reduced-fat mature Cheddar cheese (or similar), finely grated

CALORIES: 328

FAT: 8.8g

5 A DAY: 4

SALT: 0.8g

SUGAR: 10.6g

Method

  1. Preheat the oven to 200°C/Fan 180°C.
  2. Warm the oil in a large, non-stick saucepan over a medium-high heat. Cook the onion until it starts to soften, then add the garlic and cook for a further minute, stirring continuously.
  3. Add the remaining ingredients for the filling and mix thoroughly. Bring to the boil, then reduce the heat. Cover the pan and leave to simmer for 15 minutes, until the vegetables are tender.
  4. While the vegetables simmer, make the crumble. Place the flour in a mixing bowl. Add the reduced-fat spread and rub into the flour until the mixture resembles fine crumbs. Then stir in the breadcrumbs and oats.
  5. Transfer the vegetables into a deep oven-proof dish. Sprinkle the crumble over the top, evenly covering all the vegetables. Then sprinkle the cheese over the crumble.
  6. Place in the oven and cook for 20–25 minutes, until the crumble is golden brown.

Serving suggestion: Serve on its own or with some green vegetables. Delicious with a spoonful of fat-free Greek yoghurt mixed with a splash of lemon juice and some freshly ground black pepper. Alternatively, smaller portions make a great side dish to accompany fish or poultry.

For extra flavour, add dried herbs, dried onion or seeds to the crumble before baking

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