This pesto brussels sprouts stuffed sweet potato is my go-to when I want something simple, easy, and flavorful. Super satiating and filling, it’s the one I’ve been making most often.
Stuffed sweet potatoes, in general, are FUN, cozy, and delicious. They’re great for nights when you’re stumped for healthy dinner ideas. You can stuff them with just about anything.
If you give it a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
HOW TO MAKE STUFFED SWEET POTATOES:
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- Using a fork, poke holes into the sweet potatoes (to allow steam to escape while roasting).
- Place on a baking sheet unwrapped and bake for 40-50 minutes or until fork tender and caramelized around the edges.
Time will vary based on the size of your potatoes. To prep ahead of time, bake, then store them in the fridge for up to three days. Then you can fill them when you’re ready!
1 pound brussels sprouts, rinsed and dried, and cut in half
3-4 tablespoons avocado oil (or coconut oil)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
5 cloves garlic, minced (optional)
LEMONY KALE PESTO
1 cup Tuscan kale (or lacinato kale), stemmed and packed
1 cup fresh basil, packed
2 large garlic cloves, peeled
¼ cup pine nuts, toasted (or walnuts, hemp seeds, etc.)
1-2 tablespoons fresh lemon juice
2-3 tablespoons nutritional yeast
Sea salt and black pepper, to taste
3-4 tablespoons extra-virgin olive oil
Filtered water to thin
2-3 teaspoons lemon zest
Vegan parmesan cheese, plus more for serving
In a medium bowl, mix together the brussels sprouts, avocado oil, salt, and pepper.
Pour them on a sheet pan and roast for 30 minutes (in the same oven as the sweet potatoes) until tender on the inside.
In the meantime, prepare the pesto. Place the kale, basil, garlic, nuts, lemon juice, nutritional yeast, and pinch of sea salt to a food processor and pulse until it becomes a paste.
Add the oil and process until smooth. Add filtered water until desired consistency.
Stir in the lemon zest. Taste and adjust the flavor, as needed. Set aside.
Remove the sweet potatoes and brussels sprouts from the oven and let them cool slightly (see notes for extra crispy brussels sprouts).
Transfer the brussels sprouts back to medium bowl and mix it with the pesto until well combined. Add filtered water to thin, if needed.
To serve, slice open the baked potatoes lengthwise and gently press in on both ends to allow room for toppings. Scoop in the filling and season to taste.
Top with any other desired toppings, like nutritional yeast, vegan parmesan cheese, or your favorite herbs.
Best when fresh. Store leftovers in an airtight glass container separately in the fridge up to 2-3 days. Reheat the sweet potatoes in the oven and the brussels sprouts in a skillet.
- OPTIONAL: For extra crispy brussels sprouts, preheat a large skillet to medium high heat and add oil when it’s hot. Add as many sprouts as possible without crowding the pan, then cover and cook for around a minute. Shake the pan to toss the sprouts, then cover for another 30 seconds.
If you loved this recipe, you’ll also love Sweet Potato Halves with Crispy Chickpeas.