Fennel White Bean Bowl - Plan to Eat

Name: Fennel White Bean Bowl - Plan to Eat
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1largesweet potato cut into wedges 2tablespoonsextra virgin olive oil 1tablespoonsfresh thyme Kosher salt Freshly ground black pepper 1(15-ounce) cancannelini beans drained and rinsed1fennel bulb thinly sliced1cupbaby spinach 1avocado pitted, peeled, and sliced1⁄2cupfeta or shaved pecorino cheese, (optional)3tablespoonsextra virgin olive oil 2tablespoonsfresh lemon juice (about 1 lemon)2tablespoonsfinely minced shallots 1tablespoonred wine vinegar 1packed tablespoons fresh thyme Salt and pepper to taste Save; 1largesweet potato cut into wedges 2tablespoonsextra virgin olive oil 1tablespoonsfresh thyme Kosher salt Freshly ground black pepper 1(15-ounce) cancannelini beans drained and rinsed1fennel bulb thinly sliced1cupbaby spinach 1avocado pitted, peeled, and sliced1⁄2cupfeta or shaved pecorino cheese, (optional)3tablespoonsextra virgin olive oil 2tablespoonsfresh lemon juice (about 1 lemon)2tablespoonsfinely minced shallots 1tablespoonred wine vinegar 1packed tablespoons fresh thyme Salt and pepper to taste

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Prep Time: 10

Cook Time: 30

Total: 40

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields 4 originally 4 1largesweet potato cut into wedges 2tablespoonsextra virgin olive oil 1tablespoonsfresh thyme Kosher salt Freshly ground black pepper 1(15-ounce) cancannelini beans drained and rinsed1fennel bulb thinly sliced1cupbaby spinach 1avocado pitted, peeled, and sliced1⁄2cupfeta or shaved pecorino cheese, (optional)3tablespoonsextra virgin olive oil 2tablespoonsfresh lemon juice (about 1 lemon)2tablespoonsfinely minced shallots 1tablespoonred wine vinegar 1packed tablespoons fresh thyme Salt and pepper to taste Save1largesweet potato cut into wedges 2tablespoonsextra virgin olive oil 1tablespoonsfresh thyme Kosher salt Freshly ground black pepper 1(15-ounce) cancannelini beans drained and rinsed1fennel bulb thinly sliced1cupbaby spinach 1avocado pitted, peeled, and sliced1⁄2cupfeta or shaved pecorino cheese, (optional)3tablespoonsextra virgin olive oil 2tablespoonsfresh lemon juice (about 1 lemon)2tablespoonsfinely minced shallots 1tablespoonred wine vinegar 1packed tablespoons fresh thyme Salt and pepper to taste

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Instructions

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Preheat oven to 400° F. 1. Toss sweet potatoes with oil, thyme, salt and pepper. Roast for 20-30 minutes tossing halfway through. Set aside to cool. 2. Meanwhile place beans in a large bowl. Top with sliced fennel, baby spinach, cooled roasted sweet potato and avocado. 3. Prepare vinaigrette by combining oil, lemon, shallots, vinegar, thyme, salt and pepper to taste. 4. Drizzle dressing over veggies and top with cheese if using. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.