Total Choice Cannellini Bean, Sweet Potato, Carrot and Roasted Red Pepper Pâté

Yield: 6 servings
Calories: 100
Rating:  This recipe has not been rated
Posted on 2/10/2015 | By Kristin Kirkpatrick, MS, RD, LD
SAVE PRINT
Comments

This colorful recipe will provide you with plenty of benefits that come with orange and red vegetables such as lycopene, vitamin A, vitamin C, carotenoids and lutein. This spread pairs perfectly with vegetables for dipping and is great for family dinner or your next holiday gathering. Get the complete Total Choice Plan here.

Ingredients

  • 8 oz canned cannellini beans, drained and rinsed
  • 12 oz baked sweet potato, skin removed
  • 4 oz large diced, cooked carrots
  • 4 oz roasted red peppers, drained and black skin removed
  • 3 tbsp lemon juice
  • 1/2 tsp fresh garlic, finely diced
  • 1/2 tsp ground cumin
  • 1 pinch cayenne pepper
  • 1/4 tsp salt
  • 1 tbsp fresh parsley, chopped (optional)

Directions

In a food processor, combine all ingredients except parsley and process until smooth.

Place in covered bowl and refrigerate for at least 2 hours.

Place in serving bowl, sprinkle chopped parsley on top and serve.

Makes 6 Servings – Serving Size: 1/2 cup

Calories: 100           Sodium: 170 mg        Sugars: 5 g                  Cholesterol: 0 mg

Saturated Fat: 0 g   Fiber: 5 g                     Protein: 3 g                 Carbohydrate: 21 g

Watch The Video

This recipe was recently featured in The Total Choice: Customized Meal Plans for Weight Loss.

Your Video is Loading

Rating

This recipe has not been rated

Tried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.

Rating

This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It
Good
Average
Poor