lunch recipe · #00556
Kidney Bean Kale Paprika Amaranth Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 37 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook25 min
Inactive0 min
Total37 min
Ingredients
- 1 cupAmaranth
- 2½ cupsWater
- 8 ozCanned Kidney Beans
- 8 ozKale
- 1 tbspOlive Oil
- 1 tspPaprika
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Rinse the Amaranth. Combine it with the Water and half of the Table Salt, bring to a boil, cover, and cook for about 25 minutes until tender.
- Drain and rinse the Canned Kidney Beans. Wash the Kale under running water, keep leafy greens separate from raw meat and poultry, and cut it into bite-size pieces.
- Heat the Olive Oil in a skillet. Cook the Kale until tender, then stir in the Canned Kidney Beans, Paprika, remaining Table Salt, and Black Pepper until hot.
- Divide the Amaranth among bowls and top with the Canned Kidney Beans and Kale mixture.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.8 g
- Carbohydrates
- 46.6 g
- Fat
- 8.3 g
- Fiber
- 8.9 g
- Sodium
- 605.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.