Baked Sweet Potato with Broccolini Avocado and Pesto
This hearty delicious meal is easy to make and packed with antioxidants, fiber and flavor. The sweetness of the potato contrasts nicely with the bitterness of the broccolini.
Ingredients
- 4 medium sweet potatoes
- 2 bunch broccolini
- 1 avocado
- 1 small fresh goat cheese (or vegan option) 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
Instructions
- 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 (or vegan cheese), 1/4 avocado sliced, the broccolini on top and some pesto.
Notes
This dish is so flavorful that salt is not necessary. There is plenty of salt in the cheese. I like to serve it with a side of green lettuce.
