Ingredients:

• 1 Japanese Sweet Potato
• 1⁄2 Head Of Asparagus
• 5–6 Leaves Kale
• 1 Red Pepper
• 2 Carrots
• 1⁄4 Cup Walnuts
• Handful Of Cilantro
• 1⁄2 Tsp Blueprint Extra Virgin Olive Oil
• Handful Of Green
• Onions
• Lemon
• Handful Of Chopped Dill
• 1⁄2 Cup White Beans
• 1 Tbsp Apple Cider
• Vinegar
• 1⁄2 Tsp Cumin Seeds

Instructions:

1. Poke a few holes in the sweet potato and slightly cover with Blueprint Extra Virgin Olive Oil. Roast the Japanese sweet potato for 45 minutes to 1 hour at 400°F. Once roasted, pull out of the oven, cut in half, and top with green onions and cilantro.

2. Roast the red pepper in the oven for 25–30 mins at 400°F. Thinly slice the pepper after roasting.

3. Trim off the woody ends of the asparagus and boil in 1–inch water in a large skillet for 2–5 minutes.

4. Rinse and drain the white beans. Top beans with juice of 1 lemon and a handful of chopped dill.

5. Shred the carrots and massage with apple cider vinegar and cumin seeds.

6. Chop the kale, add a splash of Extra Virgin Olive Oil, and massage kale with your hands until kale softens.

7. Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon juice.
   
   

Want more recipes?

See all recipes