These Healthy Oven Roasted Sweet Potatoes are full of flavor and they're on the table in under an hour.
Ingredients
2 large potato
Sweet potato
1 tsp
Extra virgin olive oil
1/2 avocado(s)
Avocado
(diced)
1/2 whole orange(s)
Orange juice
(half a large orange juiced)
1/2 cup slices
Peach
(frozen; halves (defrosted (I used the Whole Foods Market brand)))
4 leaf
Basil, fresh
(large fresh)
2 tbsp
Red onion
(diced; about 2 tbsp)
3 tbsp
Water
1 pinch
Himalayan sea salt
(to taste)
1 dash
Black pepper
(to taste)
1 cup
Kale
(finely chopped; dinosaur or flat kale)
1 tsp
Extra virgin olive oil
1 tsp
Dill, fresh
(finely chopped)
1 tsp
Sesame seeds
6 medium grape tomato(s)
Grape tomato (s)
(halved)
2 tbsp
Red onion
(chopped; about 2 tbsp)
1 small
Cucumber
(diced)
Instructions
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper and set aside.
Poke holes in the sweet potatoes and rub them with olive oil. Place the potatoes on the prepared baking sheet and roast for 40-50 minutes or until the sweet potatoes are very tender. Make the sauce (below).
Remove from the oven, slice each sweet potato lengthwise 3/4 way through the sweet potato using a sharp knife. Let the sweet potatoes sit for 5 minutes to cool. Then, massage the kale and olive oil until the kale is tender and add remaining toppings of choice. Drizzle with the sauce (below). Serve warm.
Combine all sauce ingredients in a mini food processor and puree until creamy.
