6 medium sweet potatoes
Coconut oil and salt for baking
1 cup raw shelled walnuts
4-5 cloves garlic
3 cups fresh basil leaves
2 cups fresh spinach kale, or other leafy greens
2/3 cup light olive oil
1 ½ Tbsp fresh lemon juice
2 Tbsp nutritional yeast
¾ teaspoon sea salt
3 cups cooked shredded chicken breast (about 1 lb. uncooked)
1. Preheat oven to 400° F. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. Place on a parchment-lined baking sheet and bake 60-70 minutes, or until soft.
2. Meanwhile, make the pesto. Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.
3. Combine shredded chicken and pesto in a large bowl. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. You can serve as is or return to the oven for a few minutes to heat through.
4. Serve and enjoy!
Inspired by Paleo Running Momma