Sweet Potato Toast with Pesto

Servings: 4

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Ingredients

Pesto:

• 2 cups fresh basil
• 2 cups spinach
• 4 tablespoons nuts or seeds (e.g., sunflower seeds or pine nuts)
• 2 tablespoons extra virgin olive oil
• Himalayan salt and black pepper, to taste
• Optional: ½ tablespoon shiro miso + 1 teaspoon nutritional yeast (for extra flavor)

Toppings:

• 1 handful spinach
• 1 small handful cherry tomatoes, halved

Sweet Potato Toast:

• 2-3 medium sweet potatoes

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Instructions

Sweet Potato Toast:

1. Slice the sweet potatoes into thin slices, about 0.5 cm thick.
2. Toaster Method:
   • Toast the slices 3-4 times on the highest setting until fully cooked and soft.
3. Oven Method:
   • Preheat the oven to 200°C (392°F).
   • Place the slices on a baking sheet and roast for 20-25 minutes, flipping halfway through.

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Pesto:

1. Blend the base:
   • Add the basil and spinach to a small food processor with an S-blade.
   • Blend until finely chopped.
2. Add the nuts:
   • Add the nuts or seeds and blend again.
3. Make it creamy:
   • Add the olive oil, salt, and pepper, and blend until smooth.
   • Optionally, add the shiro miso and nutritional yeast for enhanced flavor and blend again.

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Assembly:

1. Spread a layer of pesto on the warm sweet potato toast.
2. Top with a handful of spinach and halved cherry tomatoes.
3. Serve immediately as a breakfast, lunch, or light meal.

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Tip:
For extra texture, sprinkle with roasted seeds or nuts as a garnish.