Sheet Pan Roasted Sweet Potatoes and Kale with Vegan Basil Pesto

5 from 1 vote

How to Choose Sweet Potatoes: Choose fresh sweet potatoes that are heavy for their size, hard, smooth, and free of bruises. Watch out for shriveled skin, dark spots, or indentations, as these are common signs of decay. Cleaning Sweet Potatoes: Before using, scrub sweet potatoes with a produce brush while rinsing under cool water. Cut off any bruised parts. By leaving the skin on, you get more fiber! But you can also choose to peel them. Opt to buy organic sweet potatoes and kale if possible. Sweet Potatoes and Health: Colorful sweet potatoes, rich in beta carotene and minerals, help promote heart and eye health among other things. They were and still are an important food among Ikarians, who used to eat them for dessert!

5 from 1 vote

Sheet Pan Roasted Sweet Potatoes and Kale with Vegan Basil Pesto

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings people

Greek – Inspired, Greens, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegan, Vegetables, Vegetables

Prep Time 15

Cook Time 20

Servings people

Greek – Inspired, Greens, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegan, Vegetables, Vegetables

Ingredients

2 large sweet potatoes halved lengthwise and cut into ¼-inch half moons
2 bunches of fresh kale trimmed and coarsely chopped
4 garlic cloves minced and divided, or 2 teaspoons Greek garlic puree
½ tsp cayenne pepper
Greek sea salt and freshly ground black pepper to taste
8 Tbsp extra virgin Greek olive oil divided, plus a little more for drizzling (optional)
½ lime or lemon cut into wedges

For the Pesto:

2 cups chopped fresh basil
3 garlic cloves
2/3 cup pine nuts or walnuts
Salt to taste
½ - ⅔ cup extra virgin Greek olive oil

Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a bowl, toss the cut sweet potatoes with half the olive oil and half the garlic and basil. Season to taste with sea salt, black pepper and cayenne. Spread in a single layer on half the sheet pan.
In the same bowl, toss the cut kale with the remaining olive oil, garlic and basil. Season with sea salt and black pepper.
Roast the vegetables in a hot oven for about 20 minutes, tossing once or twice, until the kale is nicely charred and the sweet potatoes tender.
While the kale and sweet potatoes are roasting, make the pesto: In the bowl of a food processor, puree the basil, garlic and nuts to a paste. Continue processing and add the olive oil in a slow drizzle. When the paste is the desired consistency, add salt to taste and pulse once or twice to combine.
Remove the vegetables from the oven and serve all together in a large bowl. Drizzle, if desired, with a little more olive oil and a squeeze of lemon or lime. Serve with the pesto on the side or spooned on top.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Sheet Pan Roasted Sweet Potatoes and Kale with Vegan Basil Pesto