By Sarah Cobacho
ROASTED SWEET POTATO & BUTTER BEAN SALAD WITH SUN-DRIED TOMATO DRESSING
7 steps
Prep:15minCook:35min
Not only is this summery salad seriously delicious, but it will make you feel amazing! It’s packed with fibre, protein and healthy fats to make you feel full and satisfied but also brings a lot of nutrients to nourish your skin (something I’m focussing on at the moment), like vitamins A, C, E, Zinc, and Selenium, so could we say this bowl will make you glow? I think so!
Updated at: Thu, 17 Aug 2023 12:02:52 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
38
High
Nutrition per serving
Calories539.7 kcal (27%)
Total Fat17.6 g (25%)
Carbs80.9 g (31%)
Sugars24.6 g (27%)
Protein20.4 g (41%)
Sodium297.2 mg (15%)
Fiber19.6 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cupssweet potato
diced
1 tspItalian herbs seasonings
or dried basil
1 tspolive oil
1 headbroccoli
small, diced in small florets
1 ½ cupsbutterbeans
cooked
1red onion
chopped in 8
2 tspolive oil
4 cupsrocket
200gcherry tomatoes
cut in half
1 handfulbasil leaves
⅓ cupmarinated artichoke
diced
1 Tbsppinenuts
dressing
Instructions
Step 1
Preheat the oven to 400F/200C.
Step 2
Combine the sweet potatoes, Italian herbs and 1 tsp of olive oil, and bake in the oven for 35 minutes.
Step 3
Drizzle the butter beans, broccoli, and onion with 2 tsp of olive oil. Bake in the oven for 20 minutes.
Step 4
Allow the veggies to cool down slightly.
Step 5
Blend the dressing ingredients until smooth.
Step 6
In a large salad bowl, combine the roasted vegetables with rocket, cherry tomatoes, basil, artichoke, pinenuts, and the dressing.
Step 7
Adjust salt & pepper, and enjoy!
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