Sweet Potatoes with Lemony Kale and White Beans

Name: Sweet Potatoes with Lemony Kale and White Beans
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 medium/large sweet potatoes; 1 tablespoon olive oil, optional; 1 shallot or other onion, chopped; 1 to 2 cloves garlic, minced; 1 teaspoon lemon zest; ½ to 1 teaspoon sea salt, to taste; 1 bunch kale, thick stems removed, chopped (can substitute collards, baby kale, chard, spinach, etc); 1 (15 oz) can Cannellini beans (about 2 cups cooked beans); ½ to 1 teaspoon crushed red pepper flakes, optional; juice from half a lemon; toasted tamari pumpkin seeds

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
4 servings
Calories
295 kcal
Course
Main Course
Cuisine
American

Sweet Potatoes with Lemony Kale and White Beans

Finn Russell

Report

Affordable, wholesome, and easy to prepare, sweet potatoes topped with lemony kale and white beans makes a delicious meal any day of the week; perfect for meal prep.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

4 medium/large sweet potatoes For organic I spent $2.70
1 tablespoon olive oil, optional
1 shallot or other onion, chopped $.40
1 to 2 cloves garlic, minced $.10
1 teaspoon lemon zest cost included in the lemon listed below
½ to 1 teaspoon sea salt, to taste
1 bunch kale, thick stems removed, chopped (can substitute collards, baby kale, chard, spinach, etc) $2 to 3
1 (15 oz) can Cannellini beans (about 2 cups cooked beans) For organic, $.99; otherwise $.79
½ to 1 teaspoon crushed red pepper flakes, optional $.20
juice from half a lemon cost varies; one small lemon = approximately $.50
toasted tamari pumpkin seeds $.44

Add to Shopping List

Instructions

Preheat oven to 350 degrees. Wash and dry sweet potatoes. Prick the tops a few times with a fork. Place on a baking sheet and bake until soft, about 45 to 60 minutes depending on size.
Preheat a sauté pan over medium heat. Add the oil, if using. Add the shallot and cook for approximately 2 minutes, stirring occasionally. Add the garlic, lemon zest, and salt, and cook for 1 minute. Add the kale, beans, and red pepper flakes and continue to cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and deep green. Add the lemon juice. Taste for seasoning and adjust as necessary. Remove from heat.
Allow sweet potatoes to cool slightly. Top each one with the kale and bean mixture and pumpkin seeds. Or if this is meal prep, allow everything to cool. Store the potatoes and bean mixture separately in the refrigerator for up to 4 days.

Notes

Nutrition facts include the tablespoon of oil.

Nutrition Information

Show Details

Calories 295kcal (15%) Carbohydrates 46g (15%) Protein 12g (24%) Fat 8.5g (13%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 529mg (22%) Fiber 11g (44%) Sugar 10g (20%) Vitamin A 35250IU (705%) Vitamin C 90.8mg (101%) Calcium 160mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 295 kcal

% Daily Value*

Calories	295kcal	15%
Carbohydrates	46g	15%
Protein	12g	24%
Fat	8.5g	13%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	529mg	22%
Fiber	11g	44%
Sugar	10g	20%
Vitamin A	35250IU	705%
Vitamin C	90.8mg	101%
Calcium	160mg	16%
Iron	4mg	22%