What to serve with Lemon white-bean kale pita?

Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Lemon white-bean kale pita and keep the grocery list from exploding.

Can you meal prep Lemon white-bean kale pita?

Yes. Lemon white-bean kale pita holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. beans and the sides reheat without falling apart.

How long does Lemon white-bean kale pita last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Lemon white-bean kale pita vegan?

Yes. Lemon white-bean kale pita is vegan.

Is Lemon white-bean kale pita vegetarian?

Yes. Lemon white-bean kale pita is vegetarian.

Lemon white-bean kale pita — $1.71 a serving

Name: Lemon white-bean kale pita
Total time: 12 min
Yield: 1 serving
Ingredients: 1 Lemons; 2 oz Kale; 4 tsp Fresh parsley; 2 Pita bread; 1 Kidney beans (can); 2 tsp Olive oil; 1 tsp Salt & pepper

$1.71 a serving · 12 min

Under 30 min
Makes leftovers
Vegan
Dairy-free
Nut-free
PCOS-friendly
Heart-healthy
Anti-inflammatory
Thyroid-friendly
Healthy
Mediterranean
Family friendly
Beans & lentils

Cost is the ingredients you actually use. About $6.85 if you cook for four.

Protein: 22g
Carbs: 42g
Time: 12 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Lemons1
Kale2 oz
Fresh parsley4 tsp

Bakery

Pita bread2

Pantry

Kidney beans (can)1
Olive oil2 tsp

Spices

Salt & pepper1 tsp

How to cook it

1
Drain the kidney beans. Blend them with lemon juice, oil, salt and a splash of water until spreadable.
2
Massage the kale with a little oil and lemon until it softens. Pile it beside the bean puree.
3
Scatter parsley. Tear pita and eat the beans, kale and bread in one go.