- ½ (5 oz) pkgbaby spinach
- 1 (15 oz) cancannellini (white kidney) beans
- 2 clovesgarlic
- ⅛ cupnutritional yeast flakes
- 1 lbsweet potato
-  apple cider vinegar
-  black pepper
-  chili-garlic sauce
-  extra virgin olive oil
- 1Preheat the oven to 400°F.
- 2Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
1 lb sweet potato ½ lime 1 tomato ½ (5 oz) pkg baby spinach
- 3Peel and large dice sweet potatoes. Transfer to a baking sheet pan.
- 4Peel and mince garlic. Add half to the baking sheet with the sweet potatoes, along with nutritional yeast, oil, and spices; toss to combine, then spread out in an even layer. Place remaining garlic in a small bowl and set aside.
2 cloves garlic ⅛ cup nutritional yeast flakes 2 tsp extra virgin olive oil ½ tsp paprika ¼ tsp cumin ¼ tsp salt ⅛ tsp black pepper
- 5Place sweet potatoes in the oven and bake, flipping halfway through, until fork-tender, 18-20 minutes.
- 6Meanwhile, juice lime into the bowl with the garlic; add mayo and whisk to combine the aioli. Set aside.
3 tbsp mayonnaise
- 7Small dice tomato. Peel and small dice shallot.
- 8Heat a medium saucepan over medium-high heat.
- 9Once the saucepan is hot, add oil and swirl to coat the bottom. Add tomatoes, shallot, vinegar, chili-garlic sauce, paprika, and salt; cook, stirring frequently, until tomatoes have softened and reduced, 3-4 minutes.
2 tsp extra virgin olive oil 2 tsp apple cider vinegar 1 tsp chili-garlic sauce ¼ tsp paprika ¼ tsp salt
- 10Meanwhile, drain and rinse beans in a colander; set aside to drain further.
1 (15 oz) can cannellini (white kidney) beans
- 11Add spinach to the pan in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
- 12Add beans to the pan and stir to combine. Continue to cook until heated through, 2-3 minutes.
- 13To serve, divide sweet potatoes and veggie-bean sauté between bowls. Drizzle with aioli and enjoy!