Name: Baked Sweet Potatoes with Mesclun Greens and Dill Pesto
Prep time: 10 min
Total time: 10 min
Yield: four servings
Ingredients: 2 giant sweet potatoes, cooked and cut in half lengthwise OR 4 medium sweet potatoes, cooked and cut open into butterfly halves*; 1/4-1/2 cup olive oil (I used 1/2 cup); Juice of 2 lemons; 2 cloves garlic, grated; A heaping 1/2 cup walnuts; 2 cups packed bitter greens, roughly chopped (like arugula, mustard greens, salad greens, watercress, etc.); 2 cups dill fronds, roughly chopped; 1 teaspoon salt

Description

This side dish balances sweetness with a flavorful, vegan pesto made from salad greens and dill.

Ingredients

Scale

2 giant sweet potatoes, cooked and cut in half lengthwise OR 4 medium sweet potatoes, cooked and cut open into butterfly halves*
1/4–1/2 cup olive oil (I used 1/2 cup)
Juice of 2 lemons
2 cloves garlic, grated
A heaping 1/2 cup walnuts
2 cups packed bitter greens, roughly chopped (like arugula, mustard greens, salad greens, watercress, etc.)
2 cups dill fronds, roughly chopped
1 teaspoon salt

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Instructions

Add all ingredients into a high speed blender on medium, scraping the sides occasionally, until well blended.
Divide the pesto mixture among the four medium potatoes (or four halves of large potatoes) and spread evenly.
Top with grated Parmesan cheese and/or chili flakes. Serve warm.

Notes

*See above instructions for how to steam or roast sweet potatoes.

Keywords: pesto, mesclun greens, healthy sides, healthy sweet potatoes, super foods, vegan sides, vegetarian sides, greens, vegetables, veggies, vegetable dishes, vegetable sides