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Prep Time:40 minsTotal Time:40 minsServings:4Yield:12 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:12 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
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Ingredients
1sweet potato (12 ounces), peeled and diced (1/2-inch)
5tablespoonsextra-virgin olive oil, divided
½teaspoonground pepper, divided
¼teaspoonsalt, divided
½cuppacked fresh basil leaves
3tablespoonscider vinegar
1tablespoonfinely chopped shallot
2teaspoonswhole-grain mustard
1(15 ounce) canlow-sodium cannellini beans, rinsed
2cupsshredded cabbage
1cupchopped red bell pepper
⅓cupchopped pecans, toasted
DirectionsPreheat oven to 425 degrees F.Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.Originally appeared: EatingWell.com, December 2019
Directions
Preheat oven to 425 degrees F.Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.
Preheat oven to 425 degrees F.
Toss sweet potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt together in a large bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.
Meanwhile, place basil, the remaining 1/4 cup oil, vinegar, shallot, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)415Calories24gFat44gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
