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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


  • 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)


  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!