• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About Me
  • Recipes
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Kale Sweet Potato White Bean Pesto Skillet

Kale Sweet Potato White Bean Pesto Skillet

April 6, 2018 By Spices in My DNA 2 Comments

Jump to Recipe Print Recipe

This Kale Sweet Potato White Bean Pesto Skillet is a super quick, easy, and healthy meatless meal! It uses mostly pantry staples, and you can add whatever protein you want, or leave it vegetarian! It packs beautifully for work lunches too!

Kale Sweet Potato White Bean Pesto Skillet
This recipe was born out of having nothing in the fridge one day for dinner, being hangry, and needing something ASAP. I threw this together with leftover pesto from another recipe, kale that was about to go bad, leftover roasted sweet potatoes, a can of beans, and cauliflower rice from the freezer! I couldn’t believe how amazing and satisfying it was.

Kale Sweet Potato White Bean Pesto Skillet

So I decided to make it again for the blog! I truly love anything with pesto in it, so this was a no brainer for me. Such an easy, healthy, meatless weeknight meal.

It would be amazing with chicken sausage or any other protein too! I just happened to love the vegetarian version and thought it could be customized to whatever you guys liked!

Kale Sweet Potato White Bean Pesto Skillet

The first time I made this, I used kidney beans and a mixture of sweet potato rice and cauliflower rice, so feel free to get crazy here. I used cannellini beans this time because I love how creamy they are.

Growing up, my mom made this pasta with cannellini beans, TONS of garlic (I’m talking like 10 cloves), celery, a good amount of olive oil, a little tomato sauce, and salt and pepper. It’s literally one of the best things I’ve ever tasted, and I don’t know why because the ingredients are so simple and minimal. Sounds weird with the celery, I know, but those ingredients create magic together. No joke. I’ll have to share it on the blog. It’s seriously unreal!

Kale Sweet Potato White Bean Pesto Skillet

And if you’re not a kale person, feel free to use whatever greens you like! Spinach, chard, etc.

Also, this would be amazing for brunch this weekend with fried eggs on top!

Keeping things short and sweet on this lovely Friday. Happy weekend!! xo

Print

Kale Sweet Potato White Bean Pesto Skillet

This Kale Sweet Potato White Bean Pesto Skillet is a super quick, easy, and healthy meatless meal! It uses mostly pantry staples, and you can add whatever protein you want, or leave it vegetarian! It packs great for work lunches too!

Course Dinner, Lunch, Main
Cuisine Gluten Free, Grain Free, Meatless, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1 medium sweet potato, diced into 1/2'' cubes
  • 2 teaspoons + 1 tablespoon olive oil
  • salt and pepper
  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 bunch kale, de-stemmed and chopped
  • 2 cloves garlic, finely chopped
  • 3 cups cauliflower rice
  • 1/4 cup pesto (homemade or store-bought), plus extra for serving
  • grated parmesan cheese, for serving (optional)

Instructions

  1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes and 2 teaspoons of the olive oil. Season with salt and pepper and toss to coat. Roast for 20 minutes, or until tender and golden. 

  2. Meanwhile, heat a large skillet over medium heat and add the remaining olive oil. Once hot, add the garlic and sauté for a minute or so or until fragrant. Add the cauliflower rice and raise heat to medium-high. Sauté for 2-3 minutes. Add the kale and cook for an additional 4-5 minutes or until wilted. 

  3. Add the beans and the pesto and stir to combine. Cook for a minute or two or until warmed through. Once the sweet potatoes are finished roasting, add them to the skillet as well. Season to taste with salt and pepper. Serve with extra pesto and parmesan cheese if desired!

Related Posts:

  • How to Save at Sprouts + Arugula Pesto Pasta with Balsamic Roasted Beets!How to Save at Sprouts + Arugula Pesto Pasta with…
  • Creamy Pappardelle with Pancetta, Peas, Spinach and Shallot CrispsCreamy Pappardelle with Pancetta, Peas, Spinach and…
  • Avocado Toast with Beet Noodles, Garlic Swiss Chard, Bacon, and FetaAvocado Toast with Beet Noodles, Garlic Swiss Chard,…
Share
Tweet
Pin217
Email
Shares 217

Filed Under: Clean Eats, Main Course Recipes, Sides Tagged With: easy, gluten free, grain free, healthy, main, meatless, meatless monday, vegan friendly, vegetarian

« One Pan Spanish Chicken and Rice
No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust »

Reader Interactions

Comments

  1. Jan Ulrich

    April 6, 2018 at 8:30 am

    Love it! Simple staple ingredients, simple instructions, nutritious and quick assembly, and highly packable for lunch. Fits my lifestyle. More of these please, Molly!

    Reply
    • Spices in My DNA

      April 10, 2018 at 10:31 am

      Thanks so much Jan! Agreed. It’s on my list to share more simple recipes like this!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a plate of Spanish chicken and rice with a fork resting on the plate and another plate of chicken and rice peeking out of the top left corner
Straight on shot of a layer cake with pastel colored icing, chocolate ganache dripping down the cake, and flowers on top
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Recent Posts

  • Creamsicle Prosecco Floats
  • Ricotta Doughnuts with Lavender Vanilla Bean Sugar
  • Green Goddess Gazpacho
  • Mexican Sweet Potato Fries with Avocado Aioli
  • Slow Cooker Carnitas Street Tacos

Categories

Footer

 

 

Spices in My DNA © 2018