Dinner · American · 15 min
Roasted Sweet Potato and Kidney Bean Harvest Bowl with Smoked Paprika Vinaigrette
- Calories
- 734
- Protein
- 21g
- Carbs
- 95g
- Fat
- 25g
Ingredients
- 242.1 g sweet potato
- 60 g kale
- 165 g red kidney beans
- 30 g yellow onion
- 22 g extra virgin olive oil
- 5 g smoked paprika
- 1 tbsp lemon juice
- 0.25 tsp salt
Method
- 01Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 02Toss the cubed sweet potatoes with 11 g (half) of the extra virgin olive oil and half of the salt. Spread evenly on the baking sheet and roast for 25 to 30 minutes, turning once, until tender and caramelized on the edges.
- 03In a small skillet over medium heat, add 3 g of the remaining olive oil and sauté the finely diced yellow onion for 3 to 4 minutes until soft and translucent.
- 04Add the cooked red kidney beans to the skillet with the onions and cook for 2 to 3 minutes until warmed through. Remove from heat.
- 05In a small bowl, whisk together the remaining 8 g of extra virgin olive oil, smoked paprika, lemon juice, and the remaining salt until emulsified into a smooth dressing.
- 06Place the torn kale in a large serving bowl. Drizzle with a few drops of dressing and massage with your hands for 1 minute until tender and dark green.
- 07Top the massaged kale with the warm roasted sweet potatoes and kidney bean mix. Drizzle the remaining smoked paprika vinaigrette over the entire bowl and serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
