Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds

Instructions

To Make the Bowl:

  1. Preheat the oven to 450°F.

  2. Wash, scrub and dry the sweet potato, then poke holes in it with a  fork. Set it on a baking sheet lined with tin foil and bake for 30  minutes, flip it over and bake for another 30 or so (although if your  sweet potato is smaller you might just need the first 30 minutes). This  actually works just fine if you have the oven at 350°F, and you don't  have to poke holes in the sweet potato or have it on tinfoil. Press it  with a fork and make sure it's soft all the way through.

  3. Wrap in tinfoil and set aside.

  4. Cook the pasta according to directions on package.

  5. Slice the tomatoes.

To Make the Pesto:

  1. Put everything in your food processor and pulse/process until it  begins to get the consistency of pesto. If it's too crumbly, add more  water or oil as needed. Adjust according to taste.

  2. Coat the pasta in the pesto, then serve with the sweet potato and tomatoes, sprinkling with pepper and pumpkin seeds.

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Ingredients

For the Bowl:

  • 1 large sweet potato

  • 8 ounces uncooked whole grain pasta

  • 2-4 heirloom tomatoes

  • 2 tablespoon pumpkin seeds

  • 1 cup lacinato kale leaves

  • 2 tablespoons basil leaves

  • 1 tablespoon oregano leaves

  • 1-2 garlic cloves

  • 1 tablespoon miso

  • 1-2 tablespoons lemon pepper infused coconut oil (see notes)

  • Sea salt (optional)

  • 1/4 cup walnuts

  • 3 tablespoons nutritional yeast

  • 1/2 avocado

  • Water, as needed

For the Kale Pesto:

  • 1 cup lacinato kale leaves

  • 2 tablespoons basil leaves

  • 1 tablespoon oregano leaves

  • 1-2 garlic cloves

  • 1 tablespoon miso

  • 1-2 tablespoons lemon pepper infused coconut oil (see notes)

  • Sea salt (optional)

  • 1/4 cup walnuts

  • 3 tablespoons nutritional yeast

  • 1/2 avocado

  • Water, as needed