Uploaded August 2025 | Updated September 2026, 3 weeks ago
What I make when I want a healthy lunch👇🏼🌿 Roasted crisp butter beans, sweet potato, red onion and kale on a bed of creamy tahini! It’s that simple, but super delish!
Save this video and follow @tessbegg for more recipes!
If you dislike kale, try this method of massaging it with lemon/oil to make it more tender and easier to digest.
Serves 2
Beans:
420g can of butter beans, drained and rinsed
Drizzle of olive oil
1 tsp garlic powder
Pinch of salt and pepper
Sweet potato:
2 medium sweet potatoes, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1/2 tbsp smoked paprika
Kale:
2 cups finely chopped kale
Juice from 1/2 lemon
Light drizzle of olive oil (1-2 tsp)
Pinch of salt
Other:
1/4 red onion, sliced
Hummus or tahini dip (I get this ready made or make my own - blend about 1/3 cup of hulled tahini with juice from 1 lemon juice, a dash of maple syrup, pinch of salt and water as needed to make it creamy)
Sesame seeds
Avocado, pomegranate, cucumber are also great in this
Preheat oven to 200°C/400°F. Add the sweet potato on a baking tray and add the olive oil, salt, pepper and paprika. Toss to coat.
Add the butter beans to a separate baking tray and add the oil, salt, pepper and garlic powder. Toss to coat.
Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes or until golden.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften it.
When the potatoes and beans are ready, add the tahini or hummus in the bottom of the bowls, then top with kale, sweet potatoes, beans, red onion and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #nourishbowl
What I make when I want a healthy lunch👇🏼🌿 Roasted crisp butter beans, sweet potato, red onion and kale on a bed of creamy tahini! It’s that simple, but super delish!
Save this video and follow @tessbegg for more recipes!
If you dislike kale, try this method of massaging it with lemon/oil to make it more tender and easier to digest.
Serves 2
Beans:
420g can of butter beans, drained and rinsed
Drizzle of olive oil
1 tsp garlic powder
Pinch of salt and pepper
Sweet potato:
2 medium sweet potatoes, peeled and diced
Drizzle of olive oil
Pinch of salt and pepper
1/2 tbsp smoked paprika
Kale:
2 cups finely chopped kale
Juice from 1/2 lemon
Light drizzle of olive oil (1-2 tsp)
Pinch of salt
Other:
1/4 red onion, sliced
Hummus or tahini dip (I get this ready made or make my own - blend about 1/3 cup of hulled tahini with juice from 1 lemon juice, a dash of maple syrup, pinch of salt and water as needed to make it creamy)
Sesame seeds
Avocado, pomegranate, cucumber are also great in this
Preheat oven to 200°C/400°F. Add the sweet potato on a baking tray and add the olive oil, salt, pepper and paprika. Toss to coat.
Add the butter beans to a separate baking tray and add the oil, salt, pepper and garlic powder. Toss to coat.
Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes or until golden.
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften it.
When the potatoes and beans are ready, add the tahini or hummus in the bottom of the bowls, then top with kale, sweet potatoes, beans, red onion and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #nourishbowl
