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+ servings

Burrata Bowls

A deliciously summery bowl that truly satisfies! Pesto couscous is topped with slow roasted tomatoes, white beans and a creamy ball of burrata... bursting with flavour and plant based protein, this will work perfectly as a summer dinner or even as a warm salad to serve as a side dish.
5 from 1 rating


  • 1 or 2 balls burrata*
  • 1 cup (170 g) dried couscous
  • 2 Tbsp pesto
  • 3.5 oz (100 g) kale
  • 12 olives

For the roasted tomatoes and white beans

  • cup (80 ml) extra virgin olive oil
  • 4 cloves garlic, crushed
  • 1.5 lbs (680.39 g) cherry tomatoes
  • 1 cup (240 g) cooked white beans**, drained and rinsed
  • Mixed dried Italian herbs
  • Salt and pepper to taste


  • Preheat the oven to 160C / 320F.
  • Prepare the beans and tomatoes. In a large casserole dish, combine the olive oil, tomatoes, white beans and garlic. Sprinkle salt, pepper and Italian dried herbs to taste. Place in the oven for 50 minutes. At the halfway point, remove from the oven and stir through.
  • Once there are only 10 minutes left on the clock, start work on your couscous.
  • Prepare the couscous. Place in a large bowl and pour boiling water over the dried couscous until the water comes up about 1cm above the top of the couscous. Cover and leave for 5 minutes. Remove the cover, use a fork to fluff it up and break it apart, and then stir in the green pesto until it is all mixed through. Now cover it back up and let it sit until it's time to make up the bowls.
  • Once the tomatoes are done, remove them from the oven and let them sit out while you cook the kale. You want the kale to be the last thing that is ready, and a few minutes sitting out will help the texture of the tomatoes to settle.
  • Cook the kale. Heat a drizzle of olive oil in a frying pan or wok. Stir fry the kale on medium heat, adding a few squeezes of lemon juice to the pan while it's cooking, until it's bright green and starting to wilt.
  • Assemble your bowls. Start with a bed of couscous, throw some kale on the side, top with the tomato bean mix, and finally some burrata and olives. You may wish to drizzle a little extra pesto on top.


*How many balls of burrata you use would depend on how many you want to serve and how much burrata you want. This recipe can make 3 or 4 servings. If serving 3, it's a pretty big portion as shown in the photos and one ball of burrata stretches out pretty well for 3 portions. If it's 4 servings, it will be a smaller bowl but using 2 balls of burrata would give it a boost. 
**This is a little under 1 can of white beans (which tends to yield about 1.3 cups) but if you don't want to have any left over - just put the whole can in. Not gonna be a problem. If you can add a few more tomatoes, that would help make sure the pan doesn't dry out too much, but it should be fine either way.
Serving: 1g, Calories: 640kcal, Carbohydrates: 44g, Protein: 27g, Fat: 41g, Saturated Fat: 13g, Polyunsaturated Fat: 25g, Cholesterol: 61mg, Sodium: 697mg, Fiber: 8g, Sugar: 6g