Ingredients
| Japanese sweet potato | 1 |
| asparagus | 1/2 head |
| kale | 5-6 leaves |
| red pepper | 1 |
| carrots | 2 |
| walnuts | 1/4 cup |
| cilantro | handful |
| extra virgin olive oil (EVOO) | 1/2 tsp |
| green onions | handful |
| lemon | 1 |
| dill | handful (chopped) |
| white beans | 1/4 cup |
| apple cider vinegar | 1 tbsp |
| cumin seeds | 1/2 tsp |
Preparation
- Poke a few holes in the sweet potato and slightly cover with EVOO. Roast the Japanese sweet potato for 45 minutes to 1 hour at 400°F. Once roasted, pull out of the oven, cut in half, and top with green onions and cilantro.
- Roast the red pepper in the oven for 25-30 minutes at 400°F. Thinly slice the pepper after roasting.
- Trim off the woody ends of the asparagus and boil in 1-inch water in a large skillet for 2-5 minutes.
- Rinse and drain the white beans. Top beans with juice of 1 lemon and a handful of chopped dill.
- Shred the carrots and massage with apple cider vinegar and cumin seeds.
- Chop the kale, add a splash of EVOO, and massage kale with your hands until kale softens.
- Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon juice.
Nutrition
- Calories: 558
- Protein: 18.1 g
- Fat: 24.3 g
- Carbohydrates: 76.6 g
- Fiber: 23.8 g