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Chicken Pesto Stuffed Sweet Potatoes
Ingredients
- 1 cup raw shelled walnuts
- 4-5 cloves garlic
- 3 cups fresh basil leaves
- 2 cups fresh spinach kale, or other leafy greens
- 2/3 cup light olive oil
- 1 1/2-2 Tbsp fresh lemon juice
- 2 Tbsp nutritional yeast
- 3/4 tsp sea salt or to taste
- 3 cups cooked shredded chicken breast or about 1 lb uncooked
- 6 medium sweet potatoes
- Coconut oil and salt for baking
Directions
Bake Potatoes:
- Preheat your oven to 400 degrees.
- Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over.
- Place on a parchment lined baking sheet and bake 60-70 mins until soft.
Make the pesto:
- Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor.
- Blend on high speed until a paste forms, scraping sides as needed.
- Combine shredded chicken and all the pesto in a large bowl.
- Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture.
- You can serve as is or return to oven for a few minutes to heat through.
- Enjoy!
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