Description

Sweet Potato with Butter Beans Crunch is a delightful and nutritious dish that balances the natural sweetness of roasted sweet potatoes with the creamy texture of butter beans. This recipe features a satisfying crunch from roasted beans topped with vibrant pomegranate seeds and sun-dried tomatoes, creating an eye-catching presentation perfect for any occasion. Whether served as a hearty main course or a colorful side dish, this easy-to-make recipe is packed with flavor and essential nutrients, making it an ideal choice for family dinners or festive gatherings.

Ingredients

Scale

3–4 medium sweet potatoes
1 can butter beans (drained and rinsed)
1 tbsp olive oil
½ tsp salt
½ tsp paprika
½ cup pomegranate seeds
⅓ cup chopped sun-dried tomatoes in oil (about 6–7 sun-dried tomatoes)
¼ cup chopped parsley
½ of whole orange juice (substitute for 2 tbsp lemon juice)
2 tbsp tahini (to drizzle on top)

Instructions

Preheat your oven to 400°F (200°C).
Wash and halve the sweet potatoes lengthwise, score the flesh, toss with olive oil and salt, then place skin-side up on a baking sheet. Roast for 25-30 minutes.
In a bowl, combine butter beans with olive oil, salt, and paprika, then spread on a lined baking tray. Roast for 15-20 minutes until crispy.
Mix roasted butter beans with pomegranate seeds, sun-dried tomatoes, parsley, and orange juice in a bowl.
Once the sweet potatoes are done roasting, assemble by topping them with the butter bean mixture and drizzle with tahini before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 9g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to customize toppings based on your preferences or seasonal ingredients. For added spice, incorporate chili flakes into the butter bean mixture.