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Sweet Potato "Patatas Bravas" with Spinach, Beans & Garlic Aioli .

  • 1 (142 g) pkg
    baby spinach
  • 2 (398 ml) cans
    cannellini (white kidney) beans
  • 4 cloves
    garlic
  • 1
    lime
  • ¼ cup
    nutritional yeast flakes
  • ½ medium
    red onion
  • 0.91 kg
    sweet potato
  • 2
    tomatoes
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    paprika
  •  
    salt
  • 1
    Preheat the oven to 205°C (400°F).
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    0.91 kg sweet potato
    1 lime
    2 tomatoes
    1 (142 g) pkg baby spinach
  • 3
    Peel and large dice sweet potatoes. Transfer to a baking sheet pan.
  • 4
    Peel 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.
    4 cloves garlic
    ¼ cup nutritional yeast flakes
    4 tsp extra virgin olive oil
    1 tsp paprika
    ½ tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Place sweet potatoes in the oven and bake, flipping halfway through, until fork-tender, about 20 minutes.
  • 6
    Meanwhile, juice lime into the bowl with the garlic; add mayo and whisk to combine the aioli. Set aside.
    ⅓ cup mayonnaise
  • 7
    Small dice tomatoes. Peel and small dice onion.
    ½ medium red onion
  • 8
    Heat a large pot over medium-high heat.
  • 9
    Once the pot is hot, add oil and swirl to coat the bottom. Add tomatoes, onion, vinegar, chili-garlic sauce, paprika, and salt; cook, stirring frequently, until tomatoes have softened and reduced, about 4 minutes.
    4 tsp extra virgin olive oil
    4 tsp apple cider vinegar
    2 tsp chili-garlic sauce
    ½ tsp paprika
    ½ tsp salt
  • 10
    Meanwhile, drain and rinse beans in a colander; set aside to drain further.
    2 (398 ml) cans cannellini (white kidney) beans
  • 11
    Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • 12
    Add beans to the pot and stir to combine. Continue to cook until heated through, 3-4 minutes.
  • 13
    To serve, divide sweet potatoes and veggie-bean sauté between bowls. Drizzle with aioli and enjoy!