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Fennel White Bean Bowl

Fennel White Bean Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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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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