This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

Green beans are such a wonderful veggie! We had so many growing in our garden this year and it occurred to me that I haven’t shared my favorite way to enjoy them as an simple oven-roasted side dish dressed up in a little garlic and seasoning so that is what we are diving into today.

They are also delicious enjoyed fresh with hummus dip or as a quick crunchy snack. I have also dehydrated these into a salty, crispy chip that I will eventually get around to sharing! All you need is a few basic spices, some green beans, and an oven to make these flavor and nutrient-packed roasted green beans!

Ingredients  

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions 

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

Variations

The best part about green beans is they can be adapted to suit just about any meal or palate. Here are some of my favorite adaptations to try next time you are looking for a simple, healthy vegetable side dish.

Spices: I used a simple garlic approach here, but the options are limitless. Try adding some chili flakes or red pepper for some heat, or switch it up with options like cumin, Chinese five spice, or simple salt and pepper.

Toppings: Green beans make a perfect foundation for building all kinds of flavors. Try switching it up and adding sauteed mushrooms, lemon zest, roasted red peppers, caramelized onions, or a drizzle of decadent butter.

Texture: Try adding in some toasted almonds or pine nuts on top for a nice crunch. I also love topping them with fried onions the last few minutes of roasting to give them a traditional Thanksgiving casserole flavor.

Sauces: Green beans hold flavors really well and a sauce is a great way to dress them up. A honey and lemon juice dressing before roasting is a lovely way to brighten them up. Alternatively, you can use a brown sugar, soy sauce, and garlic marinade to give them an Asian twist.

What to Serve Them With?

This recipe is so simple and easy to customize, it goes well with a lot of traditional American meals or can be adapted for Italian, Chinese, or Middle-Eastern inspired dishes. I have served them for a Thanksgiving or Christmas dinner, Easter, and for a simple weeknight side dish when I don’t want to do a lot of prep or cleanup.

Try these roasted green beans with roasted potatoes, cauliflower steaks, sun-dried tomato tortellini, or Lion’s mane mushroom steaks. We hope you love them as much as we do, and we can’t wait to hear what you think!

Try these other recipes:

Grilled Cauliflower Steaks with Chimichurri

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Oven-Roasted Green Beans

A super simple recipe for savory oven-roasted green beans that make for a healthy and versatile side dish that's ready in less than 30 minutes with minimal prep work.

Course Side Dish

Cuisine American

Keyword green beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

The post Garlic Oven-Roasted Green Beans appeared first on The Hungry Carrot.

High-protein tomato soup is made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

I am not going to lie, this recipe was born out of how much silken tofu and tomatoes I had lying around. I figured why not make a high-protein soup? And honestly, I am glad that I did. A few iterations later and now we have this recipe for a silky and decadent roasted veggie bowl of goodness. It’s packed with protein, it’s low-calorie, and gluten and dairy-free.

If you are looking to make this a special meal, serve it in a homemade bread bowl, with homemade croutons, crusty bread, or with a grilled tomato sandwich.

Ingredients

• 4 large tomatoes-halved
• 2 large bell peppers-halved and deseeded
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish

Instructions

1. Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
2. Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
3. Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
4. Serve warm and garnish with extra basil, croutons, or vegan cheese.
5. Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

Storage Information

Refrigeration:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing:

• For longer storage, freeze the soup in individual portions.
• Use freezer-safe containers or zip-lock bags.
• The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
• Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.

This high-protein tomato soup is not only a nutritious choice but also incredibly versatile and easy to make. Perfect for meal prepping, it can be enjoyed any time of the year. Give this recipe a try, and happy cooking!

Try these other related recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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High-Protein Roasted Tomato Soup

High-protein tomato soup made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

Course Main Course

Cuisine American

Keyword roasted tomatoes, tofu, tomato soup

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 large tomatoes-halved
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish
• 2 large bell peppers-halved and deseeded

Instructions

• Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
• Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
• Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
• Serve warm and garnish with extra basil, croutons, or vegan cheese.
• Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

The post High-Protein Roasted Tomato Soup appeared first on The Hungry Carrot.

This vibrant and flavorful rainbow tofu poke bowl is a super quick and healthy dish you can have on the table in less than 30 minutes. A deconstructed sushi roll in a bowl with vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. Poke bowls prove that eating plant-based can truly be an indulgent satisfying experience. Grab your chopsticks and let’s dig in!

I absolutely love poke. It’s delicious, versatile, and full of fresh flavors. It’s bursting with colors and textures that truly celebrate fresh ingredients. Plus it’s so ridiculously easy and quick to make but looks like a million bucks.

For our base, we use a fluffy bed of sushi rice. Alternatively, you could use quinoa, brown rice, or even cauliflower for a lower-carb option. And then there are the heroes of the poke bowl: the rainbow of fresh veggies with each color offering a distinct nutritional punch. Crisp cucumber and bell pepper, vibrant mukimame, crunchy carrot and radish, creamy avocado chunks, and juicy mango come together in the perfect balance. Get creative with your veggies or add some seaweed salad for an authentic touch.

Our protein powerhouse comes in the form of humble yet mighty tofu. Not boring squishy tofu, but crispy, golden, marinated cubes of tofu that add the perfect texture.

The finishing touches amp up our poke bowls to another level. Sprinkle those bad boys with sesame seeds, chopped scallions, and nori flakes for a serious umami kick. I top mine with soy sauce but you can add a flavor explosion by dolloping it with sriracha mayo, drizzling a tangy sesame miso dressing, or a zesty citrus viniagrette.

Instructions

Sushi Rice

1. Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
2. When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

1. Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
2. Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
3. Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

1. Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
2. These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Rainbow Tofu Poke Bowl

A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.

Course Main Course

Cuisine Hawaiian, Japanese

Keyword poke, rice, sushi, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 2 cups water
• 1 tbsp sugar
• 2 tbsp rice vinegar

Tofu

• 1 14 oz package firm tofu
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic-minced
• 1 tsp ginger-minced
• 1 tbsp cornstarch

Toppings

• 1 carrot-shredded
• 1 cup purple cabbage-shredded
• 1/2 cup sliced radish
• 1 avocado-cubed
• 1 red bell pepper-sliced
• 1 cucumber-sliced
• 1 cup shelled edamame
• scallions and sesame seeds for garnish
• 1 mango-cubed

Instructions

Sushi Rice

• Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
• When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

• Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
• Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
• Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

• Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
• These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

The post Rainbow Tofu Poke Bowl appeared first on The Hungry Carrot.