Sweet Potato Cups with Hummus & Walnut Pesto
Ingredients
- sweet potato cups with hummus & walnut pesto
- 1tbsp olive oil or coconut oil plus extra for greasing
- 1/2 courgette cut into small dice
- 3 flour tortillas
- 1 large handful of basil leaves
- 1 small handful of parsley leaves
- 1 garlic clove, crushed
- a squeeze of lemon juice, to taste
- sea salt and black pepper
- i choose to exclude the walnuts and hazelnuts due to allergies,
- method;
Preparation
Preheat the oven to 200 c/400/gas 6put the sweet potato in a bowl and add the oil
Mix well to coat thoroughly, then tip on to a baking sheet
Roast for 30 minuets
Add the courgette to the seet and roast for a further 15 minuets, or until tender while vegetables are cooking, cut each tortilla into quarters and, using a small amount of oil, grease six muffins cups
Press 1 piece of tortilla inside a muffin cup and smooth into the edges to line the cup, then add a second piece at an angle and smooth in the same way leave the edges over hanging to create a tortilla ‘cup’
Leave to one side
Put basil into the blender or food processor and add the parsley and spinach leaves, then process until they are well combined
Add the walnuts olive oil, garlic and lemon juice
Season with salt and pepper, and blend into a smooth paste to make pesto
When sweet potato is cooked, leave the baking sheet on one side to cool
When the vegetables are cool, tip them into a mixing bowl, and combine 2 tablespoons of walnut pesto
Spoon the sweet potato one courgette mixture into each tortilla cup and bake for 15 minuets, or until the tortillas are golden brown
Top with a large spoonful of hummus and serve with the remaining pesto
The pesto can be stored in a sterilised jar in the refrigerator for up to 1 week or frozen for a month
Vegan #dairyfree #foodporn #recipes #healthyfood #healthylifestyle #yum #dfv #throwbackthursday #nofilter #nutfree #veggie