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.
