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

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.

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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)

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