White Bean & Crispy Rosemary Potato Bowl With Cashew-Cumin Dressing
30m prep 40m cook 1h 10m ready
A hearty bowl with crispy rosemary potatoes, creamy cannellini beans, and a kale-apple salad, drizzled with a spiced cashew-cumin dressing. Inspired by Indian aloo sabzi, this dish is perfect for fall.
Ingredients
- 3 Yukon Gold potatoes peeled
- 1 tbsp fresh rosemary minced
- 1 tbsp avocado oil
- sea salt
- black pepper freshly ground
- 2 cup cooked cannellini beans
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro leaves
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper freshly ground
- 2 cup kale stemmed and roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 medium carrot shaved into ribbons
- 1/2 cup apple diced
- 1/2 cup pepitas
- 1 tsp freshly squeezed lemon juice
- sea salt
- black pepper freshly ground
- 1 medium avocado sliced
- 0.5 medium lemon halved
- 1/2 cup Cashew-Cumin Dressing
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1/4 cup water
- 2 tbsp freshly squeezed lime juice
- 2 tbsp extra-virgin olive oil
- ground cumin
- sea salt
- black pepper freshly ground
Nutrition (per serving, estimated)
Estimated based off 23 of 31 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 556 mg
- Iron: 18.2 mg
- Magnesium: 697 mg
- Phosphorus: 1580 mg
- Potassium: 4499 mg
- Zinc: 10.1 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. Peel 3 medium Yukon Gold potatoes (about 1 pound) and slice each potato in half lengthwise, then cut each half into thirds to form wedges. Place the wedges in a medium bowl, sprinkle with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried), 1 tablespoon avocado oil, a pinch of salt, and a pinch of black pepper. Toss to coat evenly.
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Step 2.
Arrange the potato wedges in a single layer on a baking sheet. Bake for 40 minutes, flipping halfway through, until golden brown and crispy.
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Step 3.
While the potatoes bake, prepare the bean mixture: In a medium bowl, combine 2 cups cooked cannellini beans, ¼ cup diced red onion, ¼ cup fresh cilantro leaves, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix well. Taste and adjust seasoning if desired.
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Step 4.
While the potatoes continue baking, prepare the kale and apple salad: Place 2 cups stemmed and roughly chopped kale in a large bowl. Add 1 tablespoon extra-virgin olive oil and massage the kale with your hands for about 2 minutes until it becomes tender and shiny. Add 1 cup carrot ribbons (shaved with a peeler or mandoline), ½ cup diced apple, ½ cup pepitas, 1 teaspoon lemon juice, a pinch of salt, and a pinch of black pepper. Stir gently to combine.
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Step 5.
Prepare the cashew-cumin dressing: Soak ¼ cup raw cashews in water for 30 minutes, then rinse and drain. In a blender, combine the soaked cashews, ¼ cup water, 2 tablespoons lime juice, 2 tablespoons extra-virgin olive oil, a pinch of ground cumin, a pinch of salt, and a pinch of black pepper. Blend on high for 1 to 2 minutes until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired.
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Step 6.
Assemble each bowl: Divide the kale and apple salad, bean mixture, and potato wedges evenly between two bowls. Top each with sliced avocado (from 1 medium avocado) and garnish with a lemon wedge. Serve with the cashew-cumin dressing on the side.
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