The combination of white beans, roasted sweet potato, fennel and a really awesome lemon thyme vinaigrette creates a really solid, flavorful vegetarian lunch, dinner, appetizer or salad.
Love this meal in a bowl? Try the Spring Power Bowl.
Fennel White Bean Bowl
Servings
4 Servings
Ingredients
- 1 large sweet potato cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 tablespoons fresh thyme
- Kosher salt
- Freshly ground black pepper
- 1 15-ounce can cannelini beans, drained and rinsed
- 1 fennel bulb thinly sliced
- 1 cup baby spinach
- 1 avocado pitted, peeled, and sliced
- 1/2 cup feta or shaved pecorino cheese optional
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 tablespoons finely minced shallots
- 1 tablespoon red wine vinegar
- 1 packed tablespoons fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400° F.
- Toss sweet potatoes with oil, thyme, salt and pepper. Roast for 20-30 minutes tossing halfway through. Set aside to cool.
- Meanwhile place beans in a large bowl. Top with sliced fennel, baby spinach, cooled roasted sweet potato and avocado.
- Prepare vinaigrette by combining oil, lemon, shallots, vinegar, thyme, salt and pepper to taste.
- Drizzle dressing over veggies and top with cheese if using.
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This recipe looks fantastic. We have been eating a lot of “bowls”—such an easy way to get a healthy variety of foods in one meal.