SPICY POTATO-SPINACH CANNELLINI BEAN BOWLS
My Spicy Potato, Spinach, Cannellini Bean Bowls with Tahini Dressing makes the perfect meal. This high protein and easy to make dish is perfect for a packed lunch or weeknight meals. The tahini dressing gives the dish so much flavor and punch. This will become a favorite for sure.
Unlock the Power of Cannellini Beans
Cannellini beans, also known as white kidney beans, are a beloved staple in many cuisines around the world. These creamy, ivory-colored legumes aren’t just delicious; they’re also packed with essential nutrients that can significantly contribute to a balanced and healthy diet.
Rich in Protein
A one-cup (about 180g) serving of cooked cannellini beans provides approximately 15 grams of protein, making it a valuable plant-based protein source.The nutrient profile of cannellini beans can potentially contribute to the prevention of chronic diseases, such as type 2 diabetes and certain types of cancer. Their high fiber content aids in stabilizing blood sugar levels, while their antioxidant properties can help protect cells from damage that may lead to cancer.
SPICY POTATO-SPINACH CANNELLINI BEAN BOWLS
Ingredients
- Potatoes and Red Pepper on Sheet Pan
- 5-6 large Red Potatoes diced
- 1 large Red Onion diced and separated in two
- 1 large Jalapeno diced and seeds removed
- 1 large Red Pepper
- 1 15 oz. can Cannellini Beans
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- Salt & Pepper to taste
- For Tahini Dressing
- 1/2 cup Tahini
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Yellow Mustard
- 1 large Lemon Juiced
- 1 Tsp Oregano
- 1 Tsp Garlic Salt
- 1 Tsp Black Pepper
- Water needed to thin dressing to desired thickness
- For the Salad
- 5 Cups Fresh Spinach
Instructions
- Roasting Potatoes and Peppers
- Preheat oven to 425℉ and line a baking sheet with parchment paper
- Combine red potatoes, half of red onion, jalapeno, red bell pepper, paprika, chili powder and one tsp of water into bowl. Mix well to coat all the vegetables.
- Spread out potato and vegetable mixture onto baking sheet and cook for 25 minutes. Remove from oven and add in the can of cannellini beans. Mix well and bake for additional 15 minutes or until the potatoes are cooked thru and crispy.
- While the potatoes are cooking , mix the ingredients for the Tahini dressing.
- Tahini Dressing
- Combine in a bowl tahini, red wine vinegar, yellow mustard, lemon juice, oregano, garlic salt, pepper. Add water a tsp. at a time to thin the dressing to desired thickness.
- Spinach
- Wash and rinse 5 cups of fresh spinach for dish.
- Assemble bowls by layering the spinach, potato and vegetable mixture and add a drizzle of the tahini dressing. Top with fresh onion and serve.
