Pea Pesto Sweet Potato Poppers
Ingredients
Sweet potato poppers
- 3-4 sweet potatoes, cut into 1/2-inch rounds
Pea pesto
- 1/4 cup hemp hearts
- 1/2 cup frozen peas, thawed
- 1/4 tsp garlic powder
- 1 cup packed fresh spinach (or sub basil)
- 1/4 cup fresh dill (or sub basil or mint)
- 2 TBSP fresh lemon juice
- 2 TBSP runny tahini
- Himalayan sea salt to taste
- Black pepper to taste
For serving
- fresh dill
- hemp hearts
Preparation
Preheat oven to 400°F and line a baking sheet with parchment paper.
Add the sliced sweet potato to the pan and bake for 30 minutes, flipping over halfway for even baking.
While the sweet potato is baking, prepare the pea pesto by adding all remaining ingredients to a high-speed blender and pulse until well combined but not pureed.
To assemble, smash about 1 tablespoon of pea pesto onto each sweet potato round and serve garnished with fresh dill and hemp hearts, if desired.
