Author Notes
Oven roasted sweet potato rounds with nutrient-packed kale and walnut pesto. The ultimate vegan comfort food for winter. —Renee H. (SoulBeet)
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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
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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
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1-2
large garnet or jewel yams/ sweet potatoes
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1-2 pinches
paprika
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1-2 pieces
chili powder
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1-2 pinches
garlic powder
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1-2 pinches
freshly ground pepper
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1-2 pinches
fine sea salt
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Hefty drizzle of olive oil
Directions
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In a small food processor, pulse raw garlic cloves into a paste.
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Add remaining ingredients, except for olive oil, and pulse.
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While the food processor is running, slowly add olive oil until the desired consistency is achieved. (Use more or less oil, as needed).
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Taste and add more seasoning, if needed.
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Preheat oven to 400°F (200°C).
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Slice scrubbed sweet potatoes into even rounds, about ¼ inch thick.
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Arrange in single layer on parchment-lined sheet pan and drizzle with olive oil.
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Sprinkle slices with seasonings and flip to evenly distribute.
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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)
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While still warm, add a bit of pesto and voila!
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