Sweet Potato White Bean Skillet

An easy vegetarian dinner made with tender sweet potatoes, creamy cannellini beans, garlic, herbs, and kale simmered in a savory broth. It's a one-pan meal that's packed with fiber and plant-based protein, making it both nourishing and satisfying. Finish it with Parmesan cheese and serve with crusty bread for a cozy, wholesome meal that's perfect for busy weeknights.

By @twopeasandpod

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 cups sweet potatoes, diced
• 3 cloves garlic, minced
• 1 can cannellini beans
• 1 cup vegetable broth
• 2 cups kale, chopped
• 0 salt
• 0 pepper
• 0 herbs of choice
• 0 Parmesan cheese
• 0 crusty bread

Instructions

1. Heat a large skillet over medium heat and add olive oil.
2. Add diced sweet potatoes to the skillet and cook until they begin to soften, about 10 minutes.
3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
4. Add cannellini beans to the skillet and stir to combine.
5. Pour in vegetable broth and bring to a simmer.
6. Add chopped kale to the skillet and cover. Cook until the kale is wilted, about 5 minutes.
7. Season with salt, pepper, and herbs of choice. Stir to combine.
8. Remove the skillet from heat and sprinkle with Parmesan cheese.
9. Serve the skillet meal hot with crusty bread on the side.