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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Fiery Paprika Butternut & Kale Bowl?
The preparation time for Fiery Paprika Butternut & Kale Bowl with bell pepper & fresh lemon is between 25 and 40 minutes.
What is the total time required to make Fiery Paprika Butternut & Kale Bowl with bell pepper & fresh lemon?
The total time required to make Fiery Paprika Butternut & Kale Bowl with bell pepper & fresh lemon is between 45 and 60 minutes.
How many servings does Fiery Paprika Butternut & Kale Bowl provide?
4 servings
What are the main ingredients in Fiery Paprika Butternut & Kale Bowl?
Baby Tomatoes, Bell Pepper, Bell Peppers, Butternut, Kale, Kidney Beans, Lemon, Lemons, Onion, Onions, Paprika Seasoning, Sliced Pickled Jalapeños, Tahini-mustard Dressing
What is the nutritional information of Fiery Paprika Butternut & Kale Bowl?
Calories: 537, Carbs: 87 grams, Fat: grams, Protein: 17.6 grams, Sugar: 26.5 grams, Salt: 2032 grams
How do I prepare Fiery Paprika Butternut & Kale Bowl?
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. 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. 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. 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. 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).
What should be prepared from my kitchen to make Fiery Paprika Butternut & Kale Bowl?
Baby Tomatoes, Bell Pepper, Bell Peppers, Butternut, Kale, Kidney Beans, Lemon, Lemons, Onion, Onions, Paprika Seasoning, Sliced Pickled Jalapeños, Tahini-mustard Dressing
How many calories does Fiery Paprika Butternut & Kale Bowl have?
537 calories
How much fat content does Fiery Paprika Butternut & Kale Bowl have?
grams
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