adapted from Bon Appetit.
This is another easy, make-ahead lunch that only gets better the longer it sits. It uses the bones of a great Bon Appetit canned bean formula, with a few additions to make it a heartier meal that can stand alone. Beans are a cheap and easy source of protein if you’re looking to skip meat, but Matt’s general aversion to their texture means they are mostly reserved for my travel meals. They travel well and make for an easy, nutritious meal without meat. I had made the turmeric-garlic sizzle the day before and still had some left over, making it a perfect dressing to round out the bowl. Feel free to sub in any type of spiced oil, or plain olive oil & lemon juice if you’re feeling lazy.
- 1 sweet potato
- 1 garlic clove
- 1/4 tsp ground turmeric
- 1/4 c olive oil
- 1 15.5oz can cannellini (white kidney) beans
- 1 shallot
- 1 lemon
- 2 or 3 sliced radishes
- 1/4 – 1/2 c chopped cilantro
- 1-2 cups chopped kale
- Bread crumbs, homemade or store-bought
Fill a medium saucepan with an inch or two of water and fit with a steamer basket. Place sweet potato on basket and cover. Steam potato for about 15-20, until easily pierced with a fork. Remove from pan and let cool. Once cool, cut into bite-sized pieces and season with salt.
Turmeric-Garlic Sizzle by Andy Baraghani with Bon Appetit
Heat 1/4 c olive oil in a small skillet. Add 1 thinly sliced clove of garlic and 1/4 tsp of ground turmeric and cook over medium heat for a couple minutes, until garlic turns golden and toasted. Turn off the heat and zest half of lemon into the oil. Add a bit of crushed red pepper flakes and season with salt. Transfer to a heat proof bowl and let cool.
Meanwhile, heat 1 Tbsp. oil in the same skillet over medium-high. Add 4 scallions and 1 garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Take off heat and season with salt.
Drain and rinse the can of beans, and transfer to a large mixing bowl. Thinly slice one shallot into rounds and add to beans. Squeeze juice of one lemon over beans and shallots; toss to coat. Throw in the radishes and cilantro, or any herbs you have on hand that you need to use up. Add kale to the bowl and pour turmeric-garlic oil over the mixture. Toss everything together and taste. Add more salt, olive oil and/or lemon juice to taste. Divide among bowls and top with cubed sweet potatoes. Save the bread crumbs to garnish just before eating to keep them from getting soggy, giving each bite a nice crunch.
Makes 2-3 servings.