Author Notes: Oven roasted sweet potato rounds with nutrient-packed kale and walnut pesto. The ultimate vegan comfort food for winter. —Renee H. (SoulBeet)
Serves: 2
Ingredients
Pesto
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1
bunch kale
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1/4-1/2
cups raw hemp seeds
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1/4
cup walnuts
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1-2
large garlic cloves
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2
pinches fine sea salt
-
1
pinch freshly ground pepper
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Juice of 1 lemon or 1 Tablespoon apple cider vinegar
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1/4
cup extra virgin olive oil
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2-4
tablespoons nutritional yeast (optional)
Roasted Sweet Potato
-
1-2
large garnet or jewel yams/ sweet potatoes
-
1-2
pinches paprika
-
1-2
pieces chili powder
-
1-2
pinches garlic powder
-
1-2
pinches freshly ground pepper
-
1-2
pinches fine sea salt
-
Hefty drizzle of olive oil
Directions
- In a small food processor, pulse raw garlic cloves into a paste.
- Add remaining ingredients, except for olive oil, and pulse.
- While the food processor is running, slowly add olive oil until the desired consistency is achieved. (Use more or less oil, as needed).
- Taste and add more seasoning, if needed.
- Preheat oven to 400°F (200°C).
- Slice scrubbed sweet potatoes into even rounds, about ¼ inch thick.
- Arrange in single layer on parchment-lined sheet pan and drizzle with olive oil.
- Sprinkle slices with seasonings and flip to evenly distribute.
-
Place on middle rack and bake for 30 minutes.
After 30 minutes, flip the potatoes and bake for another 20-30 minutes (I like ’em crispy and a little burnt) - While still warm, add a bit of pesto and voila!