This vegetarian tray uses a handful of fresh ingredients and an economical pantry staple: white beans. Full of fibre and protein, this tray gets a touch of Moroccan zing when served with a garlicky, spiced yogurt perked up with orange.
White Bean, Sweet Potato, and Kale Toss with Spiced Garlic Yogurt
Ingredients
- 2 medium sweet potatoes, cut into 1/4 in (0.6 cm) rounds
- 2 Tbsp (30 mL) coconut oil or refined avocado oil
- 1 bunch curly or Tuscan kale, de-stemmed and torn into bite-sized pieces
- 2 - 19 oz (540 mL) cans white beans, drained and rinsed, or 4 cups (1 L) cooked white beans
- 1 cup (250 mL) plain yogurt (Greek or regular)
- 2 Tbsp (30 mL) orange juice
- 1 garlic clove, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground cinnamon
Nutrition
Per serving:
- calories478
- protein26g
- fat10g
- saturated fat2g
- trans fat0g
- carbohydrates77g
- sugars8g
- fibre16g
- sodium438mg
Directions
01
Preheat oven to 425 F (220 C).
02
On large baking sheet, toss sweet potatoes with oil. Bake for 20 minutes, until tender. Add kale and beans directly on top. Bake for 5 to 10 minutes longer, until kale is wilted and beans are tender.
03
Meanwhile, in medium bowl, combine yogurt, orange juice, garlic, salt, cumin, and cinnamon. Remove vegetables and beans from oven and gently toss to combine. Serve in bowls with generous dollop of spiced yogurt.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
