White Bean and Walnut Pesto Stuffed Sweet Potatoes
Ingredients
- 4 baked sweet potatoes
- 2 cups tightly packed soft herbs (parsley, cilantro, mint)
- 1/2 cup raw or toasted walnuts
- 3 garlic cloves, roughly chopped
- 1 small lemon, zested and juiced
- 1/4–1/2 tsp kosher salt
- Black pepper to taste
- 2–3 tbsp nutritional yeast (optional)
- 6 tbsp extra virgin olive oil
- 1 can (15 oz) cannellini beans, drained and dried
- 2 tsp olive oil (for beans)
- 1 tsp dried thyme
- 1 tbsp white sesame seeds
- 1/2 tsp kosher salt (for beans)
- Juice of 1/2 lemon (for beans)
- Optional: chopped tomatoes, diced avocado, tahini
Instructions
- Make pesto: Blend all pesto ingredients except oil in a food processor. Stream in oil with motor running until thick and smooth. Taste and adjust seasoning.
- Crisp beans: Heat oil in skillet. Add dried beans in a single layer. Cook undisturbed 3 minutes, flip, cook another 3–5 minutes. Add thyme, sesame seeds, salt, and lemon juice. Cook on low 2–3 more minutes.
- Spoon pesto into each sweet potato. Top with crispy beans. Add tomatoes, avocado, and tahini if desired.
Notes
Notes: This pesto recipe makes about 1 cup - you'll have leftovers. Store in fridge up to 5 days. Pat beans completely dry before crisping for best results. Navy beans or chickpeas can substitute for cannellini.
Nutrition Disclaimer: Nutrition information is approximate and will vary based on specific ingredients and portion sizes. This content is for general wellness and informational purposes only and is not intended as medical or dietary advice.