Healthy Oven Roasted Sweet Potatoes are full of flavor loaded with fiber, healthy fats and complex carbs to fuel your body without gluten, dairy, soy or sugar!
Ingredients
2 large potato
Sweet potato
1 tsp
Extra virgin olive oil
1/2 avocado(s)
Avocado
(diced, for the sauce)
1/2 whole orange(s)
Orange juice
(for the sauce)
1/2 cup slices
Peach
(frozen; halves; defrosted, for the sauce)
4 leaf
Basil, fresh
(for the sauce)
1/2 small
Red onion
(tbsp diced, for the souce)
3 tbsp
Water
(for the sauce)
1 pinch
Sea salt, fine
(for the sauce)
1 dash
Black pepper
(to taste, for the sauce)
1 cup
Baby kale
(finely chopped, topping)
1 tsp
Extra virgin olive oil
(topping)
1 tsp
Dill, fresh
(finely chopped, for topping)
1 tsp
Sesame seeds
(topping)
6 tomato
Cherry Tomatoes
(halved, for topping)
1/2 small
Red onion
(tbsp chopped, for topping)
1 small
Cucumber
(diced for topping)
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.
Notes:
Sweet Potatoes
are a great source of beta carotene which is converted into vitamin A in the body and is important for healthy immunity and vision!
