Baked spiralized sweet potato with spinach pesto takes hardly any time at all to make. Packed full of healthy nutrients and made with just a few simple ingredients, 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!
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!
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!
Folks I’m so in love with my spiralizer that I’ve decided to add a new recipe category “spiralizer” to my recipe list.
You’ll find this baked spiralized sweet potato recipe there for now, and the previous spiralized courgette spaghetti with chickpeas one. But I can guarantee you we’re not finished there!
Well, I’ll leave you now as Lady Lynne and I pack our rucksacks for our weekend in London.
Or perhaps you might be interested in the new Cheesecake recipe first on Tuesday? 😉
Whatever your plans for the weekend, have a good one!
This baked spiralized sweet potato with spinach pesto takes hardly any time at all to make.
- 500 g spiralized sweet potato
- 3 tbsp olive oil
- 2 cloves garlic crushed
- 3 spring onions chopped
- 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.
The spinach pesto can be kept sealed in the fridge for up to two weeks.
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And thanks Amanda for our usual Thursday thinking out loud blog post sharing opportunity! 🙂