Sweet Potato & Bean Bowl

Ingredients:

• 1 medium sweet potato, cut into fries

• 2 cans of cannellini beans, drained

• 2 tablespoons olive oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup red cabbage, shredded

• 2 tablespoon chives, chopped

Optional dressing:

Garlic Tahini Cream

• 3 tablespoons tahini (or cashew butter)

• 1 clove garlic, grated

• 1 tablespoon lemon juice

• 1/4 cup unsweetened almond milk

• 1/4 teaspoon sea salt

• 1/2 teaspoon black pepper

• dash of sriracha

Directions:

1. Pre heat oven to 400 degrees

2. Toss the sweet potato fries in some oil and season to your liking. I usually use garlic powder, onion powder, paprika, salt and pepper.

3. Bake in the oven for 25- 30 minutes

4. Prep the crispy cannellini beans while the sweet potato fries bake. Heat the oil in a skillet over medium heat and toss in the beans. Cook while flipping occasionally for 10 minutes or until golden brown. Avoid stirring too much or the beans will become mushy.

5. Assemble the fries, layer the beans and tahini cream on top of the sweet potatoes. Top with the cabbage and chives. Serve warm and crispy

Original recipe found here