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Pesto Sweet Potatoes
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Course Main Course
Cuisine American
Keyword nutritional yeast, pesto, sweet potato, walnuts
Prep Time 8 minutes
Cook Time 7 minutes
Calories 358kcal

Ingredients

  • 2 Large Sweet Potatoes or 4 Small Single Serving sized
  • 1 Cup Packed Carrot Top Leaves chopped
  • ½ Cup Walnuts
  • ¼ Cup Nutritional yeast
  • 1 Teaspoon Garlic finely chopped
  • ¼ Teaspoon Salt
  • 1 Tablespoon Lemon Juice
  • ¼ Cup Olive Oil
  • 5 Ounces Arugula
  • Your choice of salad dressing

Instructions

  • Pierce sweet potatoes with a fork, and microwave on high for about 7 minutes, turning once halfway through the cooking process.
  • While the potatoes are cooking, add the carrot tops, walnuts, nutritional yeast, garlic, and lemon juice to a large food processor. Turn the food processor on, and slowly drizzle in the olive oil. Continue to process until the mixture turns to a chunky paste.
  • When the potatoes are done cooking, ensure that they have a slight give to them when squeezed, or when a knife can easily be slipped into the center. Split the potatoes lengthwise and pinch them inward, fluffing the center. Portion the potatoes among 4 plates, dividing the walnut pesto among them. Divide the arugula among the plates, and serve with your choice of dressing.

Nutrition

Calories: 358kcal | Carbohydrates: 31.8g | Protein: 7g | Fat: 23.8g | Saturated Fat: 3g | Sodium: 188.8mg | Fiber: 6.2g | Sugar: 6.6g