Paleo Sweet Potato Salad With Avocado Pesto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
• STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the sweet potatoes are roasting, prepare the avocado pesto. In a food processor, combine the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
• STEP 6.Once the sweet potatoes are done, let them cool slightly before transferring them to a serving bowl.
• STEP 7.Pour the avocado pesto over the sweet potatoes and gently toss to coat.
• STEP 8.Garnish with additional basil leaves, if desired, and serve.
• STEP 9.This salad can be served warm or chilled. If making ahead, store the salad and dressing separately and combine just before serving.

Cooking Tips

• Make sure to dice the sweet potatoes into evenly sized cubes to ensure even cooking.
• Feel free to adjust the seasoning of the avocado pesto to your taste.
• For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve this salad as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.