Contents of your meal kit:
sweet potato
grape tomatoes
white beans
white pepper spice blend
balsamic vinaigrette base
mixed greens
olive tapenade
parsley
Cookware needed: salad bowl, medium to large nonstick skillet with a lid,
Finishing steps:
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Slice tomatoes in half. Rinse and drain beans. Add both to the salad bowl along with the white pepper spice blend. Toss genly, then allow to marinate while continuing with next steps.
- Cut the sweet potato crosswise into 1-inch rounds. Arrange in a single layer in a nonstick skillet with a lid. Add enough water to come about halfway up the potatoes and add a good glug of olive oil. Bring to a boil over high heat, then cover and reduce heat to medium. Cook for about 10 minutes, or until the water evaporates.
- When water has evaporated, uncover and cook about 2 minutes to lightly brown the underside. Reduce heat to low, flip the potatoes, cover, and cook for an additional 5 minutes. If the bottom has browned and the tip of a knife can easily be inserted into the potatoes, they are done. Continue to cook for up to 5 minutes longer if needed. Once done, sprinkle potatoes with a little salt if desired, and transfer to serving plates.
- Add greens to the salad bowl with beans and tomatoes and gently toss everything together. Season with salt to taste.
- To serve, top potatoes with the olive tapenade and parsley. Enjoy the hearty white bean and & tomato salad on the side.