Roasted White Beans with Sweet Potato
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a recipe I've been making on repeat because it's so simple and satisfying. Roasted white beans with sweet potato comes together in just 50 minutes, making it perfect for busy weeknights. Sweet potatoes are packed with beta carotene, which is fantastic for your eyesight and overall health. The beauty of this dish is that it requires mostly pantry staples and a tahini dressing that brings everything together beautifully. You'll end up with a warm, comforting bowl that's naturally vegetarian and costs very little to make. It's the kind of meal that feels wholesome without any fussing around.
Ella x
Ingredients
- 2 canscanned white beans(drained and rinsed)
- 1½ poundssweet potato(cut into 3/4-inch cubes)
- 3 tablespoonsolive oil
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- ¾ teaspoongarlic powder
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- 3 tablespoonstahini
- 2 tablespoonsfresh lemon juice
- 2 tablespoonswarm water
- 59 mlfresh cilantro(chopped)
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the drained white beans dry with a paper towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry beans roast better and develop a golden, crispy exterior.
- 2
In a large bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Add the white beans and sweet potato cubes, tossing gently until everything is evenly coated with the spice mixture.
- 3
Spread the mixture in a single layer on a large baking sheet, distributing the beans and sweet potatoes so they have space around them for even roasting.
Tip: Don't overcrowd the pan; use two sheets if needed for better caramelization.
- 4
Roast for 30-35 minutes, stirring halfway through, until the sweet potato is tender and the beans have developed crispy, golden edges.
- 5
While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, and warm water until smooth and pourable. Season with a pinch of salt.
Tip: If the dressing is too thick, add water one tablespoon at a time until you reach your desired consistency.
- 6
Remove the roasted beans and sweet potatoes from the oven and transfer to a serving bowl. Drizzle generously with the tahini dressing and toss to combine.
- 7
Top with fresh cilantro and sliced red onion just before serving for brightness and crunch.
Tip: Serve warm or at room temperature as a side dish or light lunch bowl.
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