Roasted Sweet Potato with Kale + Walnut Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
Pesto
  • 1 medium bunch of kale (I used curly, but any variety will work)
  • ¼-1/2 cup raw hemp seeds
  • ¼ cup walnuts
  • 1-2 large garlic cloves
  • Juice of 1 lemon or 1 Tablespoon apple cider vinegar
  • 2 finger pinch of fine sea salt
  • 1 finger pinch of freshly found pepper
  • ¼ cup extra virgin olive oil
  • Optional: 2-4 Tablespoons nutritional yeast
Roasted Sweet Potato
  • 1-2 large organic garnet or jewel yams/ sweet potatoes
  • 1-2 finger pinches of the following:
  • Paprika
  • Chili powder
  • Garlic powder
  • Freshly ground pepper
  • Sea salt
  • Hefty drizzle of extra virgin olive oil
Instructions
  1. In a small food processor, pulse raw garlic cloves into a paste.
  2. Add remaining ingredients, except for olive oil, and pulse.
  3. While the food processor is running, slowly add olive oil until the desired consistency is achieved. (Use more or less oil, as needed).
  4. Taste and add more seasoning, if needed.
  5. Preheat oven to 400°F (200°C).
  6. Slice scrubbed sweet potatoes into even rounds, about ¼ inch thick.
  7. Arrange in single layer on parchment-lined sheet pan and drizzle with olive oil.
  8. Sprinkle slices with seasonings and flip to evenly distribute.
  9. Place on middle rack and bake for 30 minutes.
  10. After 30 minutes, flip the potatoes and bake for another 20-30 minutes (I like 'em crispy and a little burnt)
  11. While still warm, add a bit of pesto and voila!
Notes
Leave the peel if you are using organic but if you aren't using organic, go ahead a peel the tubers.
Recipe by SOULBEET at https://soul-beet.com/roasted-sweet-potato-kale-walnut-pesto/