50mQuinoa Sweet Potato White Bean Bowl
A hearty family-style Mediterranean dinner bowl with quinoa, cannellini beans, roasted sweet potatoes, red bell pepper, baby spinach, and bright lemon. It is a filling vegan main course for a weeknight dinner.
- Energy
- 581 calories per serving
- Protein
- 20.7 g per serving
- Carbs
- 102.7 g per serving
- Fat
- 14.1 g per serving
- Sodium
- 1019 mg per serving
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Cook this recipe
- water-2 cups
- canned cannellini beans-2 cans
- sweet potatoes-1.5 lb
- red bell pepper-1 each
- baby spinach-5 oz
- lemon-1 each
- quinoa-1 cup
- garlic-3 cloves
- fresh parsley-0.25 cups
- extra-virgin olive oil-3 tbsp
- dried oregano-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F. Peel and dice the sweet potatoes, dice the red bell pepper, mince the garlic, chop the parsley, zest and juice the lemon, and rinse and drain the cannellini beans.
Keep fingers curled back when cutting sweet potatoes and bell pepper.
On a rimmed baking sheet, toss the sweet potatoes and red bell pepper with 2 tablespoons olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast until browned and tender, 25 to 30 minutes, stirring halfway through.
Use oven mitts when handling the hot baking sheet.
While the vegetables roast, rinse the quinoa in a fine-mesh strainer, then combine it in a saucepan with 2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce to low, cover, and simmer until the water is absorbed, about 15 minutes; rest covered for 5 minutes, then fluff.
Open the quinoa saucepan lid away from your face to avoid steam burns.
In a large skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and cook until fragrant, about 30 seconds; stir in the cannellini beans, lemon zest, 2 tablespoons lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, then cook until hot, 3 to 4 minutes.
Use caution when adding garlic to hot oil to avoid splatter.
Add the baby spinach in handfuls and stir just until wilted, 1 to 2 minutes. Fold in the roasted vegetables and taste for lemon and seasoning.
Divide the quinoa among 4 dinner bowls, spoon the bean-vegetable mixture over the top, and sprinkle with parsley. Serve warm with the remaining lemon juice spooned over the bowls.
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