White beans (cannellini, canned, drained): 120g (1/2 cup), Sweet potato: 100g (1 small, diced), Zucchini: 100g (1 small, diced), Bell pepper (red): 50g (1/2 cup, diced), Red onion: 50g (1/2 small, diced), Kale: 30g (1 cup, chopped), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Olive oil: 10ml (2 tsp), Cumin: 2g (1/2 tsp), Paprika: 2g (1/2 tsp), Maple syrup: 5g (1 tsp), Pumpkin seeds: 10g (1 tbsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 425°F (220°C). 2. In a bowl, toss 100g diced sweet potato, 100g diced zucchini, 50g diced bell pepper, and 50g diced red onion with 5ml olive oil, 1g cumin, 1g paprika, 1g salt, and 1g black pepper. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned. 4. Meanwhile, in a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 5ml olive oil, 1g cumin, 1g paprika, 5g maple syrup, 1g salt, and a pinch of black pepper to make the dressing. Add 1-2 tbsp water to thin if necessary. 5. In a skillet, sauté 30g chopped kale with a pinch of salt until wilted, about 2-3 minutes. 6. In a serving bowl, combine 120g white beans, the roasted vegetables, and the sautéed kale. 7. Drizzle with the tahini dressing and sprinkle with 10g pumpkin seeds before serving.
