Tahini & Pesto Sweet Potato with Walnuts
Ingredients
1 tsp of tahini
1 squeeze of lemon, (optional)
1 handful of rocket
1 sweet potato, medium
1 tbsp of olive oil, to rub (optional)
1 tbsp of pesto
1 small handful of walnuts, broken up
1 serving
Calories~650 kcal
Protein~11 g
Carbs~50 g
Fat~46 g
Fiber~9 g
Sugar~10 g
Total recipe
Calories~650 kcal
Protein~11 g
Carbs~50 g
Fat~46 g
Fiber~9 g
Sugar~10 g
Method
Step 1
Take your sweet potato, wash it, then prick the skin all over with a fork.
Step 2
If you have some, rub a little olive oil over each potato, but it’s not essential. Place on a plate and microwave (800W) for 6-10 mins, or until the flesh is soft and cooked through. Meanwhile, in a cup or small bowl, loosen your tahini by stirring in a little water and a good squeeze of lemon (optional) until it’s a saucy consistency.
Step 3
When the sweet potato is cooked, cut down the middle and fluff the flesh with a fork a little. Then drizzle over the tahini, top with the pesto, sprinkle with a few walnuts and serve with rocket leaves.
