Sweet Potato Black Bean Quinoa Bowl
A colorful, plant-based quinoa bowl with roasted sweet potato, black beans, and a tangy avocado dressing. It works well for make-ahead lunches or dinners and stores neatly for meal prep.
DinnerPlan this recipe
One‑Pot Butter Beans and Kale Greens
A hearty one-pot butter bean and kale dish simmered in a cozy tomato base with warming herbs and spices. It is vegan, nourishing, and well suited for make-ahead lunches or dinners.
3
Servings
100 min
Cook time
418
Calories
21 g
Protein
Ingredients
14 itemsServings
- dry, soaked; or use regular white beans
200 g Butter beans 
700 ml Vegetable Broth- torn
70 g Kale 
1 tbsp Tomato paste- grated
4 cloves Garlic - optional
2 pcs Bay leaves - dried
1 tsp Dried basil - dried
1 tsp Dried oregano - crushed
1 tsp Dried rosemary 
1 tsp Smoked paprika- optional
¼ tsp Cayenne pepper - extra virgin
1 tbsp Olive oil - you can also use rice or pasta
100 g Quinoa - or as needed
200 ml Water
Required equipment
- Stovetop
Instructions
14 steps- 1
Transfer
200 g Butter beans to a large pot. - 2
Add
700 ml Vegetable Broth, water as needed, and 2 pcs Bay leaves. - 3
Cover the pot and bring to a boil over high heat.
- 4
Reduce the heat to medium-low and leave the lid slightly tilted to vent.
- 5
Simmer the beans for 90 minutes until tender, stirring occasionally and adding extra
Water as needed to prevent sticking. - 6
While the beans simmer, rinse
100 g Quinoa (dry) under cold water. Add it to a pot with 200 ml Water. Bring to a boil, then reduce the heat, cover and simmer until the Water is absorbed. Let it rest covered for 15 minutes, then fluff with a fork. - 7
Mince
4 cloves Garlic - 8
Remove and discard the
Bay leaves. - 9
Reduce the heat to low.
- 10
Stir in the
Garlic (minced), 1 tbsp Tomato paste, 1 tsp Dried basil, 1 tsp Dried oregano, 1 tsp Dried rosemary, 1 tsp Smoked paprika, and ¼ tsp Cayenne pepper. - 11
Cook until fragrant.
- 12
Stir in
70 g Kale and 1 tbsp Olive oil. - 13
Cook for 5 minutes until the
Kale is soft and wilted. - 14
Remove from the heat, then portion into airtight containers with the cooked
Quinoa and refrigerate for later or serve warm.
Nutrition per servingCalculated from the ingredients used at 3 servings.
418
Kcal
21 g
Protein
56 g
Carbohydrates
8 g
Fat
Recipe details
Published
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