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Chicken Pesto Stuffed Sweet Potatoes

Ingredients

6 medium sweet potatoes

Coconut oil and salt for baking

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 ½ Tbsp fresh lemon juice

2 Tbsp nutritional yeast

¾ teaspoon sea salt

3 cups cooked shredded chicken breast (about 1 lb. uncooked)

 

Instructions

1. Preheat oven to 400° F. 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 minutes, or until soft.

2. Meanwhile, 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.

3. Combine shredded chicken and 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 the oven for a few minutes to heat through.

4. Serve and enjoy!

 

Serves 6

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