Dinner · Southern American · 15 min
Roasted Sweet Potato and Red Kidney Bean Bowl with Cajun-Spiced Pepitas
- Calories
- 732
- Protein
- 27g
- Carbs
- 91g
- Fat
- 24g
Ingredients
- 89.8 g sweet potato
- 293.2 g canned red kidney beans
- 50 g yellow onion
- 19.6 g olive oil
- 10 g Cajun seasoning
- 0.25 tsp salt
- 26 g pumpkin seeds
Method
- 01Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 10 g of olive oil and 5 g (half) of the Cajun seasoning on a parchment-lined baking sheet.
- 02Roast sweet potatoes for 25-30 minutes, tossing halfway through, until edges are caramelized and centers are fork-tender.
- 03While potatoes roast, heat the remaining 9.6 g of olive oil in a skillet over medium heat. Add diced yellow onion and salt; sauté until translucent and fragrant, about 5 minutes.
- 04Stir drained red kidney beans and the remaining 5 g of Cajun seasoning into the skillet with the onions. Cook for 5-7 minutes until beans are thoroughly heated through.
- 05In a small dry skillet, toast the pumpkin seeds over medium-high heat for about 3 minutes, tossing constantly until golden and popping.
- 06Assemble by placing warm Cajun kidney beans into a bowl, topping with roasted sweet potatoes, and finishing with toasted pumpkin seeds.
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