A special UCOOK paprika seasoning is used to spice things up in the kitchen today. Sprinkled over butternut, onion & kale and roasted until golden, then served with zesty kidney beans coated in a tahini-mustard dressing. Garnished with pickled jalapeños.
Fiery Paprika Butternut & Kale Bowl
Fiery Paprika Butternut & Kale Bowl
with bell pepper & fresh lemon
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Bell Pepper
- Bell Peppers
- Butternut
- Kale
- Kidney Beans
- Lemon
- Lemons
- Onion
- Onions
- Paprika Seasoning
- Sliced Pickled Jalapeños
- Tahini-mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PERFECT PAPRIKA VEGGIES
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and the paprika seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ROAST PEPPERS
In a bowl, combine the pepper pieces with a drizzle of oil, and seasoning. When the roast has 10-15 minutes remaining, scatter the peppers over, and roast for the remaining time until slightly charred but still crunchy.
DRESSED KALE
Place the shredded kale in a bowl with a drizzle of oil, and seasoning. Using your hands, gently massage until softened and coated. When the mixed veg has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TASTY TAHINI DRESSING
In a bowl, combine the tahini-mustard dressing and a generous squeeze of lemon juice. Loosen with a splash of warm water in 5ml increments until drizzling consistency and season. In a separate bowl, add the rinsed beans and a squeeze of lemon juice (to taste). Toss to combine and season.
BEAN THERE, EATEN THAT
Plate up the roast veg. Scatter over the lemony beans, the drained jalapeños (to taste), and the halved tomatoes. Drizzle over the dressing and serve any remaining lemon wedges on the side.
Butternut - 250g
Onion - 1
Bell Pepper - 1
Paprika Seasoning - 15ml
Kale - 50g
Tahini-mustard Dressing - 25ml
Lemon - 1
Kidney Beans - 120g
Sliced Pickled Jalapeños - 10g
Baby Tomatoes - 80g
PERFECT PAPRIKA VEGGIES
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and the paprika seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ROAST PEPPERS
In a bowl, combine the pepper pieces with a drizzle of oil, and seasoning. When the roast has 10-15 minutes remaining, scatter the peppers over, and roast for the remaining time until slightly charred but still crunchy.
DRESSED KALE
Place the shredded kale in a bowl with a drizzle of oil, and seasoning. Using your hands, gently massage until softened and coated. When the mixed veg has 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TASTY TAHINI DRESSING
In a bowl, combine the tahini-mustard dressing and a generous squeeze of lemon juice. Loosen with a splash of warm water in 5ml increments until drizzling consistency and season. In a separate bowl, add the rinsed beans and a squeeze of lemon juice (to taste). Toss to combine and season.
BEAN THERE, EATEN THAT
Plate up the roast veg. Scatter over the lemony beans, the drained jalapeños (to taste), and the halved tomatoes. Drizzle over the dressing and serve any remaining lemon wedges on the side.
Butternut - 500g
Onion - 1
Bell Pepper - 1
Paprika Seasoning - 30ml
Kale - 100g
Tahini-mustard Dressing - 50ml
Lemon - 1
Kidney Beans - 240g
Sliced Pickled Jalapeños - 20g
Baby Tomatoes - 160g
PERFECT PAPRIKA VEGGIES
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and the paprika seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ROAST PEPPERS
In a bowl, combine the pepper pieces with a drizzle of oil, and seasoning. When the roast has 10-15 minutes remaining, scatter the peppers over, and roast for the remaining time until slightly charred but still crunchy.
DRESSED KALE
Place the shredded kale on a second roasting tray with a drizzle of oil, and seasoning. Using your hands, gently massage until softened and coated. When the mixed veg has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
TASTY TAHINI DRESSING
In a bowl, combine the tahini-mustard dressing and a generous squeeze of lemon juice. Loosen with a splash of warm water in 5ml increments until drizzling consistency and season. In a separate bowl, add the rinsed beans and a squeeze of lemon juice (to taste). Toss to combine and season.
BEAN THERE, EATEN THAT
Plate up the roast veg. Scatter over the lemony beans, the drained jalapeños (to taste), and the halved tomatoes. Drizzle over the dressing and serve any remaining lemon wedges on the side.
Butternut - 750g
Onions - 2
Bell Peppers - 2
Paprika Seasoning - 45ml
Kale - 150g
Tahini-mustard Dressing - 75ml
Lemons - 2
Kidney Beans - 360g
Sliced Pickled Jalapeños - 30g
Baby Tomatoes - 240g
PERFECT PAPRIKA VEGGIES
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and the paprika seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ROAST PEPPERS
In a bowl, combine the pepper pieces with a drizzle of oil, and seasoning. When the roast has 10-15 minutes remaining, scatter the peppers over, and roast for the remaining time until slightly charred but still crunchy.
DRESSED KALE
Place the shredded kale on a second roasting tray with a drizzle of oil, and seasoning. Using your hands, gently massage until softened and coated. When the mixed veg has 8-10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale and roast for the remaining time.
TASTY TAHINI DRESSING
In a bowl, combine the tahini-mustard dressing and a generous squeeze of lemon juice. Loosen with a splash of warm water in 5ml increments until drizzling consistency and season. In a separate bowl, add the rinsed beans and a squeeze of lemon juice (to taste). Toss to combine and season.
BEAN THERE, EATEN THAT
Plate up the roast veg. Scatter over the lemony beans, the drained jalapeños (to taste), and the halved tomatoes. Drizzle over the dressing and serve any remaining lemon wedges on the side.
Butternut - 1kg
Onions - 2
Bell Peppers - 2
Paprika Seasoning - 60ml
Kale - 200g
Tahini-mustard Dressing - 100ml
Lemons - 2
Kidney Beans - 480g
Sliced Pickled Jalapeños - 40g
Baby Tomatoes - 320g
Woolies Products in this dish
