Pesto Lentil Sweet Potato Casserole

11 65 560
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Pesto Lentil Sweet Potato Casserole
Health Highlights

Ingredients


908 gm Sweet potato (diced into 1/2 inch cubes)
5 clove(s) Garlic (peeled and chopped)
1/4 cup Coconut milk, sweetened
1 cup Pecans
1 1/4 tsp Himalayan sea salt
1 can (15oz) Lentils, canned
1 medium White onion (diced)
2 cup Basil, fresh
1/2 cup Pine nuts, dried
1/2 cup Extra virgin olive oil
3 tbsp Lemon juice

Instructions


1. For the pesto, put basil, pine nuts, olive oil, lemon juice, 3 cloves of garlic and 1 tsp salt in a food processor and blend on high until desired paste consistency is reached.

2. For the casserole, pre-heat the oven to 350°F.

3. Put the sweet potatoes and remaining garlic in a large saucepan and add enough water to just cover.

4. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, for 20 to 25 minutes, until potatoes are tender.

5. Drain off the cooking water (storing it in a glass jar for sweet vegetable broth later).

6. Add 1/2 cup pesto, coconut milk and pecans and mash roughly in a food processor. Set the sweet potato mash aside.

7. In a pan, sautee onion in coconut oil until translucent.

8. Add lentils to the onion and cook for 5 minutes. Season with remaining salt to taste.

9. Place the lentil onion mixture in the bottom of a baking tray.

10. Top with pesto yam mash and bake oven for 20 mins at 350°F.

11. Store any leftover pesto in an airtight glass jar and refrigerate.

Notes:

Sweet Potaotes

contain beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!

Lentils

are a good source of protein and fiber! 


Nutrition Facts

Per Portion

Calories 560
Calories from fat 401
Calories from saturated fat 48
Total Fat 45 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 12.0 g
Monounsaturated Fat 24.5 g
Cholesterol 0
Sodium 797 mg
Potassium 1233 mg
Total Carbohydrate 34 g
Dietary Fiber 16.2 g
Sugars 12.5 g
Protein 13.8 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 3.1

Energy sources


Pygal19%428.3327278143002121.7605985686067272%356.2159791609073279.465276017577810%353.32752426632027111.4019046973182319%72%10%CarbohydratesFatProtein
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