by in Recipes January 25, 2019

After making my Roast Sweet Potato and ButterBean Pate, I wanted something delicious to go with it for breakfast.  So I decided to roast some Cherry Tomatoes and pile both of them onto Quinoa and Rice Cakes.   This was very easy and quick to do on a busy morning.  The recipe for the Sweet Potato and ButterBean Pate is in an earlier post.

  • Cherry Tomatoes
  • Glug of Extra Virgin Olive Oil
  • Sea Salt and Ground Black Pepper
  • Quinoa and Rice Cakes
  • Roast Sweet Potato and ButterBean Pate

Heat the oven to 260 degrees.

Put the Cherry Tomatoes on a roasting tray and sprinkle with Extra Virgin Olive Oil and Sea Salt and Ground Black Pepper.

Once the oven has reached its temperature, cook for 8 minutes.  This is long enough for the Tomatoes to soften, get a few little brown bits but remain juicy.  The juice mixed with the Olive Oil and Salt and Pepper is delicious.  Be careful though, the insides are roasting hot, don’t burn your mouth!!





Now get your Quinoa and Rice cakes and slather on the Sweet Potato and ButterBean Pate.

Add some of the Cherry Tomatoes and a drizzle of their delicious juice.

We had these for breakfast but they would also be great for lunch or even a snack.  The Tomatoes once cooked keep very well in the fridge for a few days (if they last that long).