Updated: Apr 28, 2020
This recipe was inspired by just wanting a plant based lunch. I guess I was craving something clean to eat. Not only is eating a plant based meal good for my body, but it is also good for the plant; it is a win-win :) Did I mention that this recipe is SUPER easy too??!
I started by looking in our fridge and found that we had cubbed sweet potatoes…convenient! If you don’t have pre-cubbed, it isn’t that time consuming to cube up 2-3 full sized (in my opinion…).
As I mention in my other posts, I am now in an episode of Chopped again! I then go on to find that we have roasted red peppers, and avocado, cannelloni beans and local ricotta cheese (slightly drier than commercial). I thought that this was perfect! I would make an Italian style bean salad with a California twist.
And I know you may be looking at this and thinking…that will never keep me full, you are wrong my friend! You would be surprised how full beans make you.
1lb of chopped sweet potatoes (can also use 3 whole sweet potatoes, but you must peel and cube them)
1 15.5oz can rinsed cannelloni beans
1.5 roasted red peppers
3 tbsp ricotta cheese (try to get a dry version if possible, but you can also use ricotta salata, goat cheese and/or feta)
Olive Oil (for drizzling)
Canola Oil spray
Ingredient Amounts For 1 Serving (how much to put on each plate):
1 tbsp ricotta
1/4 chopped avocado
1/4 cup cannelloni beans
1/2 cup roasted butternut squash
1/2 roasted pepper chopped
Salt and pepper
1/4 of a lemon, squeezed over top
Garlic powder and salt and pepper (for roasting the sweet potatoes)
1. Pre-heat oven to 375.
2. Spray a baking sheet with the canola oil and evenly place the sweet potato cubes.
3. Spray the cubes lightly with the canola oil and sprinkle a light layer of garlic powder, salt and pepper.
4. Cook for 30 min. or until fork tender. Then broil the sweet potatoes for 2 min, or until lightly browned (watch them so they don't burn!)
5. After you have chopped and rinsed your other ingredients, it is time to assemble! Following the amounts listed above, place the sweet potatoes as the base, then the beans, then the avocado, then the red peppers and lastly the cheese. Drizzle with olive oil and season with a small amount of salt and pepper.
6. Time to eat!