Baked Rosemary Potatoes & Cannellini Bean Salad

This recipe is a crowd pleaser! It's easy enough for a weeknight dinner and special enough to serve to guests. Absolutely delicious and looks gorgeous on the table. What more can you ask for?


organic small gold potatoes (24 oz, about 1.5 lb) washed and quartered
1 tbsp canola oil
1 tbsp coconut aminos teriyaki sauce
rosemary, to taste
sea salt, to taste

1 15oz can Cannellini beans, drained and rinsed
1 cup finely chopped Kale 
1 cup cherry tomatoes, halved
1 tbsp dried parsley
1 tbsp diced chives
1 tbsp olive oil
1 lime, squeezed
black ground pepper, to taste
sea salt, to taste


1. Preheat oven to 400F.

2. In a mixing bowl, toss together the potatoes with the canola oil, coconut aminos teriyaki sauce, rosemary and sea salt. Transfer to a baking dish and bake for 30-35 minutes, until tender and gold brown.

3. Meanwhile, in a mixing bowl toss the beans together with the kale, tomato, parsley, chives, olive oil, lime, pepper and sea salt.

4. Once potatoes are cooked, remove from oven and top with the bean salad and enjoy!!