Roasted Butter Bean Salad
This Roasted Butter Bean Salad is a nutrient-dense dish that's perfect for autumn and winter. With added nutrition from vegetables like cauliflower and sweet potato, it’s full of flavour and fibre. Dressed in a honey harissa dressing it will become a firm favourite.
Equipment
Ingredients
- Large sweet potato
- Medium cauliflower
- 4 tsp olive oil
- 800 g butter beans (28oz)
- 1½ tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper
- Large handful of spinach
Dressing ingredients:
- 2½ tbsp olive oil
- Juice of a lemon
- 1 tsp harissa paste
- 2 tsp honey
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F.
- Peel the sweet potato and cut into chunks. Remove the leaves from the cauliflower and cut into medium-sized florets. Add them both to a large baking tray. Drizzle with the other 2 tsp oil and some salt and pepper. Roast for 25 mins, turning halfway through.
- Drain and rinse the butter beans. Add them to a separate baking tray with 2 tsp of olive oil, the paprika, cumin and garlic powder. Season well with salt and pepper. Mix well and roast for 25 minutes, shaking halfway through.
- For the dressing, add all the ingredients to a small jar and shake well to combine.
- Once all the elements are ready, add the spinach to a large serving bowl. Top the sweet potatoes, cauliflower and butter beans and add the sunflower seeds.
- Pour over the dressing and mix well to combine.
Notes
- This will store well in the fridge for 3-4 days. I would keep the dressing separate.
- Add extra protein: Top with tofu, tempeh or your protein of choice if you want to serve as a larger main meal.
Nutrition
Calories: 345kcalCarbohydrates: 48.4gProtein: 13.8gFat: 15.1gSaturated Fat: 2.1gFiber: 12g
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