Sweet Potato & White Bean Bowl
35 min
Vegan
2158
For 2 Portions
250 g
cannellini beans, canned
100 g
baby spinach
100 g
cherry tomato
50 g
tahini
4 g
mint, fresh
1
sweet potato
1
yellow onion
1/2
lemon
100 ml
vegetable broth
4 tsp
maple syrup
2 tbsp
olive oil
1 tsp
paprika powder, sweet
1 clove(s)
garlic
1/2 tsp
rosemary, dried
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Peel and quarter sweet potato lengthwise. Then cut into bite-sized pieces.