Baked spiralized sweet potato with spinach pesto takes hardly any time at all to make. This tasty vegetarian quick healthy meal recipe will satisfy those sweet potato cravings!
You’ll just love the delicious crunch of the baked spiralized sweet potato here, mixed with the rich garlicky taste of the home-made spinach pesto sauce. It’s hard to describe, other than it’s totally yum!
This sweet potato spiralizer recipe is packed full of healthy nutrients and made with just a few simple ingredients!
The home-made spinach pesto part of the recipe makes a nice handy jar of sauce with enough for another 6 servings, which will last at least 2 weeks in your refrigerator! Great for when time is short – bonus!
The spinach pesto is extremely versatile too.
Yes, I’m back with another spiralizer recipe that has it all!
Beautifully baked spiralized sweet potatoes and an easy to make spinach pesto sauce.
I can assure you that this recipe certainly satisfies a certain lady’s sweet potato fries cravings too.
Let’s face it folks, we all love sweet potato fries don’t we? But they can be unhealthy, if they’re fried can’t they?
Ah, but you see here you can avoid that excessive fat and calories cooking method by baking your sweet potatoes instead, using only a very small amount of oil.
This absolutely still gives you that delicious taste and craving satisfaction of sweet potato fries.
In fact, not only are there the healthier benefits of this baking this recipe, but there’s just so many additional healthy benefits of sweet potatoes overall.
I thought it would be worthwhile to remind ourselves of some…….
Benefits of Baked Spiralized Sweet Potato
- Vitamin A. Check out the whopping amount of vitamin A (nutrition label below) a serving of this recipe has.
- Vitamin C and D protecting against colds and boosting your overall immune system.
- Sweet potatoes are lower in carbs than ordinary potatoes and have a lower GI rating.
- Sweet potatoes are high in fibre keeping you fuller for longer and helping to decrease the risk of colon cancer.
- An increase in mineral absorption and nutrient circulation comes from eating sweet potatoes.
- Sweet potatoes provide a source of steady, slow burn energy to keep you on the move!
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Other Popular Spiralizer Recipes You Might Also Like
- Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe. It’s perfect for beginners to get to grips with how to make courgette spaghetti.
- Zucchini pasta cashew stir fry recipe is a quick, healthy and delicious meal. It’s vegetarian, gluten free and ideal for those on a low calorie diet!
- Zucchini mushroom pasta is a quick healthy vegetarian dinner that satisfies the craving you get for pasta without all the carbs. A perfect meat free meal!
Coming Next on Neil’s Healthy Meals
Well, I’ll leave you now as Lady Lynne and I pack our rucksacks for our weekend in London.
We’ve loads planned including a bus tour, photography gallery and of course The Railway Children.
I hope the weather is kind so I can bring back some pics to show you next week!
Or perhaps you might be interested in the new White Chocolate and Raspberry Cheesecake recipe first on Tuesday? 😉
Whatever your plans for the weekend, have a good one!
Baked Spiralized Sweet Potato with Spinach Pesto Recipe
Although I used spiralized sweet potato with this recipe you could easily substitute with just about any other spiralized vegetables!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Baked Spiralized Sweet Potato with Spinach Pesto
For the baked spiralized sweet potatoes: -
- 500 g spiralized sweet potato
- 3 tbsp olive oil
- 2 cloves garlic crushed
- 3 spring onions chopped
For the spinach pesto: -
- 70 g chopped baby spinach
- 30 g toasted pine nuts
- 2 tbsp lemon juice
- 50 ml extra virgin olive oil
- 30 g freshly grated parmesan
- Salt and freshly ground pepper
- Preheat oven to 220C fan.
- Place the spiralized sweet potato in a large bowl, add the olive oil and garlic, mixing everything together ensuring all of the potato is coated.
- Place onto a lightly greased baking tray and bake for 10 – 15 minutes until crispy, but not burnt!
- Whilst the potatoes are baking, make the spinach pesto.
- Place all of the spinach pesto ingredients into a blender (or use a pestle and mortar) and blitz together to a thick pesto consistency. Remove and place in an airtight jar.
- When the potatoes are cooked, divide between two plates and top with 2 tbsp. Of the spinach pesto for each plate, then garnish with the chopped spring onions.