alive logo

White Bean, Sweet Potato, and Kale Toss with Spiced Garlic Yogurt

Serves 4.


    White Bean, Sweet Potato, and Kale Toss with Spiced Garlic Yogurt

    This vegetarian tray uses a handful of fresh ingredients and an economical pantry staple: white beans. Full of fibre and protein, this tray gets a touch of Moroccan zing when served with a garlicky, spiced yogurt perked up with orange.

    Tip: Roast sweet potatoes ahead of time and add kale and beans on top immediately before reheating for a meal that comes together in under 20 minutes. The spiced yogurt can be made up to one week ahead.

    White Bean, Sweet Potato, and Kale Toss with Spiced Garlic Yogurt


    • 2 medium sweet potatoes, cut into 1/4 in (0.6 cm) rounds
    • 2 Tbsp (30 mL) coconut oil or refined avocado oil
    • 1 bunch curly or Tuscan kale, de-stemmed and torn into bite-sized pieces
    • 2 - 19 oz (540 mL) cans white beans, drained and rinsed, or 4 cups (1 L) cooked white beans
    • 1 cup (250 mL) plain yogurt (Greek or regular)
    • 2 Tbsp (30 mL) orange juice
    • 1 garlic clove, minced
    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) ground cumin
    • 1/4 tsp (1 mL) ground cinnamon


    Per serving:

    • calories478
    • protein26g
    • fat10g
      • saturated fat2g
      • trans fat0g
    • carbohydrates77g
      • sugars8g
      • fibre16g
    • sodium438mg



    Preheat oven to 425 F (220 C).


    On large baking sheet, toss sweet potatoes with oil. Bake for 20 minutes, until tender. Add kale and beans directly on top. Bake for 5 to 10 minutes longer, until kale is wilted and beans are tender.


    Meanwhile, in medium bowl, combine yogurt, orange juice, garlic, salt, cumin, and cinnamon. Remove vegetables and beans from oven and gently toss to combine. Serve in bowls with generous dollop of spiced yogurt.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.