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.
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
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.
Each serving contains: 478 calories; 26 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 77 g total carbohydrates (8 g sugars, 16 g fibre); 438 mg sodium