This delicious dish is loaded with nutrients, fiber and is both easy to make and cost effective! I also love this dish because it’s versatile and you can mix and match different ingredients in (like other root veggies) to mix it up easily.
The beans in this recipe are a good source of fiber and micronutrients/minerals like iron, calcium, zinc and more. The greens not only add color, but they also add iron, calcium, and more fiber. Lastly, the bright orange and red vegetables bring immune-boosting vitamin C that can help keep you healthy during the fall and winter months!
Enjoy this yummy dish as part of any meal or serve with your favorite protein like chicken or fish.
| Prep Time | 35 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 Tbsp avocado oil
- 2 cloves garlic chopped
- 3 carrots peeled and chopped
- 1/2 cup cherry tomatoes halved
- 1/2 tetra box (like Eden foods or Whole Foods 365 Brand) unsalted white kidney beans rinsed and drained
- 3 cups spinach washed
- Salt and pepper to taste
Ingredients
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Instructions
- Heat a medium skillet over medium heat and add 1 Tbsp avocado oil then let heat for 1-2 minutes.
- After the oil is heated add the garlic to the pan and stir for 1-2 minutes.
- Next add the carrots and tomatoes to sauce pan, stirring occasionally for 3-5 minutes.
- Lower heat to medium/low and add white beans, stirring once or twice over 5 minutes.
- Finally, add the spinach, cover pan, and let simmer for 1-2 minutes stirring once or twice.
- Remove pan from heat, serve and enjoy!
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