Sweet Potato with Butter Beans Crunch
Sweet Potato with Butter Beans Crunch is a colorful and nutritious dish that perfectly combines the natural sweetness of sweet potatoes with the creamy texture of butter beans. This vibrant meal is not only easy to prepare but also versatile enough for any occasion, whether it’s a cozy lunch or a festive dinner. The delightful crunch from roasted butter beans, paired with fresh toppings like pomegranate seeds and sun-dried tomatoes, makes each bite an explosion of flavor. Plus, it’s completely plant-based, making it suitable for various dietary preferences. Enjoy this wholesome dish that’s as satisfying as it is nourishing!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 3–4 medium sweet potatoes
- 1 can butter beans (drained and rinsed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp paprika
- ½ cup pomegranate seeds
- ⅓ cup chopped sun-dried tomatoes in oil (about 6–7 sun-dried tomatoes)
- ¼ cup chopped parsley
- ½ of whole orange juice
- 2 tbsp tahini
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut sweet potatoes lengthwise; score each half.
- Toss sweet potatoes with olive oil and salt; place skin side up on a baking sheet.
- Roast for 25-30 minutes until caramelized.
- In a bowl, mix butter beans with olive oil, salt, and paprika; spread on another baking tray.
- Roast butter beans for 15-20 minutes until crispy.
- In a separate bowl, combine cooked butter beans with pomegranate seeds, sun-dried tomatoes, parsley, and orange juice.
- Serve roasted sweet potatoes topped with the butter bean mixture and drizzle tahini over.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://myrecipesbook.com/sweet-potato-with-butter-beans-crunch/