Breakfast · Mediterranean · 15 min
Mediterranean Roasted White Bean and Kale Power Bowl with Toasted Almonds
- Calories
- 511
- Protein
- 25g
- Carbs
- 59g
- Fat
- 16g
Ingredients
- 75 g white beans
- 30 g kale
- 3 g extra virgin olive oil
- 10 g garlic
- 47.3 g lemon juice
- 0.25 tsp salt
- 0.125 tsp black pepper
- 29.2 g slivered almonds
Method
- 01Preheat your oven to 400°F (200°C).
- 02Drain and rinse the pre-cooked white beans thoroughly, then pat them completely dry with paper towels to ensure they crisp rather than steam.
- 03Toss the white beans on a parchment-lined baking sheet with half of the extra-virgin olive oil, the minced garlic, salt, and black pepper. Roast for 15-18 minutes until golden brown and slightly blistered.
- 04While the beans roast, place chopped kale in a mixing bowl and massage with the lemon juice and remaining extra-virgin olive oil until the leaves soften and turn vibrant dark green.
- 05In a small, dry skillet over medium heat, toast the slivered almonds for 2-3 minutes, shaking the pan constantly until fragrant and light golden brown.
- 06To assemble, fold the warm roasted white beans into the massaged kale. Top with toasted slivered almonds and finish with a squeeze of fresh lemon juice before serving.
Cook it with the whole plan around it
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