4 medium sweet potatoes
2 bunches broccolini
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.