Baked Sweet Potato with Broccolini, Avocado and Pesto

Prep Time

15 min

Cooking Time

50 min




4 medium sweet potatoes

2 bunches broccolini

1 avocado

1 small fresh goat cheese (4 hefty TBSP worth)

For the pesto:

- 1 cup leafy greens of your choice (watercress, spinach or kale)

- 1 garlic clove

- 2 chives

- 1 small shallot

- black pepper


Bake the sweet potatoes with their skin on until soft (about 50 minutes)

Saute the broccolini with a little olive oil (or steam them) and slice the avocado.

In a blender, mix the pesto ingredients and reserve in the fridge

When the sweet potatoes are ready, cut them open and fill each with 1 TBSP. goat cheese, 1/4 avocado sliced, the broccolini on top and some pesto.
I like to serve it with a side of lettuce.


This dish is so flavorful that salt is not necessary.