dinner

Roasted Sweet Potato and Red Kidney Bean Hash with Crispy Kale and Smoked Paprika

Name: Roasted Sweet Potato and Red Kidney Bean Hash with Crispy Kale and Smoked Paprika
Ingredients: 237.9 g Sweet potato, peeled and diced into 1/2-inch cubes; 83.2 g Red kidney beans, cooked and drained; 89.2 g Kale, stems removed and torn into bite-sized pieces; 24.4 g Olive oil, extra virgin; 29.7 g Onion, finely diced; 6.0 g Garlic, minced; 2.9 g Smoked paprika

Nutrition

701

kcal

Calories

38.3

Protein

76.4

Carbs

25.4

Fat

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Ingredients(7)

Sweet potato, peeled and diced into 1/2-inch cubes237.9 g

Red kidney beans, cooked and drained83.2 g

Kale, stems removed and torn into bite-sized pieces89.2 g

Olive oil, extra virgin24.4 g

Onion, finely diced29.7 g

Garlic, minced6.0 g

Smoked paprika2.9 g

Instructions

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 10g of olive oil and half the smoked paprika on a large sheet pan. Spread them in a single layer and roast for 20-25 minutes until tender and caramelized at the edges.

While the potatoes roast, heat the remaining 10g of olive oil in a large cast-iron skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and the remaining smoked paprika until fragrant.

Add the red kidney beans to the skillet, stirring to coat them in the aromatics. Cook for 5 minutes, lightly mashing a few beans with the back of a wooden spoon to create a creamy texture.

Fold in the kale, adding a splash of water if it seems dry, and cook until the leaves are bright green and just wilted.

Incorporate the roasted sweet potatoes into the skillet, tossing gently to combine. Season with a generous pinch of flaky salt and cracked black pepper.

Serve immediately in wide bowls, ensuring a mix of crispy potato edges and tender beans. Garnish with an extra drizzle of olive oil if desired.