NUTRITION

SERVINGS

INGREDIENTS

2 cups Cauliflower florets

1/2 cup Cannellini beans, rinsed

1/2 cup Sweet potato, cubed

1 cup Kale, chopped

2 teaspoons Olive oil

1 clove Garlic, minced

2 tablespoons Vegetable broth

1 tablespoon Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cauliflower florets and sweet potato cubes with one teaspoon of olive oil, dried rosemary, salt, and pepper on a large baking sheet.

• 3

  Roast the vegetables for 20-25 minutes, or until they are tender and show golden caramelized edges.

• 4

  While the vegetables roast, heat the remaining teaspoon of olive oil in a large skillet over medium heat.

• 5

  Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

• 6

  Add the rinsed cannellini beans and vegetable broth to the skillet, simmering for 3-4 minutes to heat the beans through.

• 7

  Stir in the chopped kale and cook for 2 minutes until the leaves are just wilted and bright green.

• 8

  Gently fold the roasted cauliflower and sweet potatoes into the skillet with the beans and greens.

• 9

  Remove from the heat and stir in the fresh lemon juice before serving warm.