Sweet Potato and Pesto Salad – Monica Yates
Veggies/Slides

Sweet Potato and Pesto Salad

BY Monica Yates

This delicious salad is so perfect for big summer lunches or dinners and everyone will enjoy it. It is so simple yet such a winner!

Serves 4 as a side

 

  1. Preheat the oven to 180c and line a baking tray. Cut the sweet potatoes into 2cm chunks and place on the baking tray along with the red onion. Spray with coconut oil or olive oil and sprinkle with salt. Bake for 45 minutes or until golden.
  2. To make the pesto, blend everything together in a food processor until creamy and smooth.
  3. Once the sweet potato is cooked, place it in a bowl with the onion, spring onion and pesto and toss to combine. Sprinkle with salt and pepper and serve!

Hungry for more?

  • Rainbow Salad with Chilli Oil
    VIEW
  • Broccoli and Flax Seed Pizza Bases
    VIEW
  • Kale & Avocado Summer Detox Salad
    VIEW