eCook Meal
Fiery Paprika Butternut & Kale Bowl
with bell pepper & fresh lemon
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R122.32
for 4 servings · R30.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
Not in the Woolies basket — source these elsewhere:
- Paprika Seasoning
- Baby Tomatoes
- Tahini-mustard Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Bell Pepper, Butternut, Kale, Kidney Beans, Lemon, Onion, Paprika Seasoning, Pickled Jalapeño, 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?
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). 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. 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.
What should be prepared from my kitchen to make Fiery Paprika Butternut & Kale Bowl?
Baby Tomato, Bell Pepper, Butternut, Kale, Kidney Beans, Lemon, Onion, Paprika Seasoning, Pickled Jalapeño, 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