One-Pan Creamy Baked Broccoli with Tomatoes and Kale (Simple & Flavorful!)

If you’re looking for a side dish that’s both nutritious and bursting with flavor, this Creamy Baked Broccoli with Tomatoes and Kale is the perfect choice. Tender, roasted broccoli and kale are combined with juicy tomatoes and a creamy sauce that brings everything together in a harmonious blend. Baked to perfection, this dish is a delicious, healthy way to enjoy your vegetables without sacrificing taste. Whether you’re serving it alongside grilled chicken, fish, or as a standalone meal, it’s sure to be a hit!

Why You’ll Love This Recipe

Packed with Nutrients: Loaded with fiber, vitamins, and minerals from broccoli, kale, and tomatoes.
Easy to Make: Simple ingredients and minimal prep time for a dish that looks impressive.
Creamy Without the Guilt: A lighter version of creamy casseroles without compromising on flavor.
Versatile: Perfect as a side dish, or you can even add a protein like chicken or tofu to make it a complete meal.

Ingredients

• 2 cups broccoli florets, chopped
• 2 cups kale, stems removed and chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup low-fat Greek yogurt
• 1/4 cup parmesan cheese, grated
• 1/4 cup low-fat milk
• 2 tbsp light cream cheese, softened
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for roasting)

Instructions

Preheat the Oven and Prepare the Vegetables:

1. Preheat your oven to 375°F (190°C).
2. Toss the broccoli florets and kale with olive oil, salt, and pepper, and spread them out evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

Prepare the Creamy Sauce:

1. In a medium bowl, mix together the Greek yogurt, cream cheese, and low-fat milk.
2. Add the garlic powder, onion powder, and parmesan cheese to the mixture. Stir until smooth and creamy. Add salt and pepper to taste.

Assemble the Dish:

1. Once the broccoli and kale are roasted, remove them from the oven and transfer them to a baking dish.
2. Top with the halved cherry tomatoes, then pour the creamy sauce evenly over the vegetables.
3. Stir gently to coat the vegetables in the sauce.

Bake and Serve:

1. Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly and slightly golden on top.
2. Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information

Calories: 120 | Carbs: 10g | Fat: 8g | Protein: 6g | Fiber: 3g

Tips for Success

• Roast the Veggies First: Roasting the broccoli and kale before adding the creamy sauce helps them retain their texture and flavor.
• Use Fresh Tomatoes: For the best flavor, use fresh tomatoes in this recipe, but you can also substitute canned tomatoes if needed.
• Customize the Greens: Feel free to swap the kale for spinach or another leafy green for variety.
• Extra Cheese: If you’re a cheese lover, sprinkle some additional grated parmesan on top before baking for a cheesy crust.

Why This Recipe Works

• Creamy Without the Extra Calories: The combination of Greek yogurt and light cream cheese provides the creaminess of a traditional casserole without the added fat.
• Balanced Flavors: The roasted broccoli and kale bring out rich, earthy flavors that are balanced beautifully with the creamy sauce and fresh tomatoes.
• Perfectly Roasted: Roasting the vegetables first ensures they get crispy and tender, adding texture to the dish.
• Healthful Ingredients: Packed with vitamins, minerals, and fiber, this dish is a great way to boost your vegetable intake without compromising on taste.

This Creamy Baked Broccoli with Tomatoes and Kale is a delicious, nutrient-packed side dish that combines creamy indulgence with wholesome vegetables. The roasted vegetables, topped with a creamy yogurt-based sauce, create a satisfying dish that’s perfect for any meal. Whether you’re serving it alongside your favorite main dish or enjoying it as a light dinner on its own, this recipe is sure to become a go-to favorite!