Note: The pesto recipe below will make more than required for this dish. Either prepare double the amount of sweet potatoes or use the pesto in another dish. Try using it topped on toasted bread with tomatoes, spiralized zucchini, or using it as a dressing in a kale salad.
Recipe:
4 small organic sweet potatoes, cubed
Pesto:
4 cups fresh arugula, blanched ( equals about one cup cooked)
1 garlic clove, smashed
1 tbsp nutritional yeast
3 tbsp EVOO
3/4 cup raw unsalted pine nuts
1/2 tsp coarse sea salt
Directions:
1.) Begin by washing and curbing sweet potatoes. Steam sweet potatoes for 12 minutes or until soft. Remove from heat.
2.) In a small sauce pot, being several cups of salted water to a boil. Blanch arugula for one minute until it turns bright green and wilts. Remove from water, drain, and run under cold water to stop it from cooking.
3.) In a food processor, combine garlic, nutritional yeast, salt, pine nuts, and arugula.
4.) Toss sweet potatoes with arugula pesto and enjoy!
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