Recipe: Pesto Sweet Potato Fries

Serves: 2-4
Total Time: 40 Minutes

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INGREDIENTS:

Pesto

1/2 cup pumpkin seeds, toasted
3.5 cups fresh basil
3 cloves of garlic
1 Tbsp. nutritional yeast
2.5 Tbsp. olive oil
½ Tbsp. miso paste

Fries

2 white sweet potatoes
1 (14oz) can garbanzo beans
1 Tbsp. olive oil
½ Tbsp. dried basil
Sea salt
Pepper
½ cup pumpkin seeds, toasted
¼ cup fresh basil

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DIRECTIONS:

Preheat oven to 375 degrees.

Make pesto by placing all ingredients in the food processor (make sure you toast the seeds first). Process until Smooth, you may have to stop and scrape down the sides. Set pesto aside.

Next, chop the sweet potatoes lengthwise in half and then cut into fries.  Place fries into a large bowl and add pesto, using your hands coat the fries with the pesto. Place flat on a baking sheet lined with parchment paper. Place in the oven and bake for 30-35 minutes.

Next, drain garbanzo beans and place in a glass baking dish, add olive oil, dried basil and a dash of salt and pepper. Mix and place in oven, bake for 20 minutes. 

While beans and fries cook, chop remaining ½ cups toasted pumpkin seeds and basil, set a side. Once beans and fries are done, serve fries on a plate, top with beans, chopped basil, pumpkin seeds and a little dash of salt. Great served with organic ketchup!