Description
Sweet Potato with Butter Beans Crunch is a vibrant and nutritious dish that perfectly balances the creamy sweetness of roasted sweet potatoes with the savory crunch of seasoned butter beans. This satisfying meal is not only easy to prepare but also versatile enough for lunch, dinner, or as a delightful side dish for special occasions. Topped with pomegranate seeds and fresh herbs, this recipe delivers an explosion of flavors in every bite. Enjoy the wholesome goodness of this plant-based delight, perfect for any dietary preference.
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
- ¼ cup chopped parsley
- ½ of whole orange juice
- 2 tbsp tahini
Instructions
- Preheat your oven to 400°F (200°C). Cut sweet potatoes in half lengthwise, score the cut sides, and toss with olive oil and salt.
- Place sweet potatoes cut-side up on a baking sheet and roast for 25-30 minutes until caramelized.
- In a bowl, mix drained butter beans with olive oil, salt, and paprika.
- Transfer butter beans to another baking tray and roast alongside sweet potatoes for 15-20 minutes until crispy.
- Combine roasted butter beans with pomegranate seeds, sun-dried tomatoes, parsley, and orange juice in a bowl.
- Serve warm sweet potatoes topped with the crunchy bean mixture and drizzle with tahini.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg