This Lectin-Free Vegan Cilantro Pesto Sweet Potato Salad recipe is made with clean, real food ingredients and is ready to enjoy in about 30 minutes.
I posted my Lectin-Free Vegan Cilantro Pesto recipe a couple of weeks ago and if you haven’t had a chance to try it yet, this is a good recipe to use it with.
I’ve been trying to eat sweet potatoes and cilantro as often as I can because they are recommended as a thyroid healing food in the book by Dr. Anthony William, Medical Medium: Thyroid Healing, and this recipe incorporates both.
It’s really simple to make…while your cubed sweet potatoes are baking in the oven, you can make the Cilantro Pesto in a Vitamix in under 5 minutes and have it waiting to toss over the sweet potato cubes.
I normally just enjoy it plain (sweet potatoes + cilantro pesto), but you could also sprinkle organic hemp seeds on top to add a little protein.
This healthy recipe is made with clean, real food ingredients and is vegan, gluten-free, dairy-free, lectin-free, soy-free and paleo-friendly.
Want more healthy side dish recipes? Check out Vegan Cheesy Scalloped Potatoes, Roasted Potatoes with Habanero and Basil Pesto, Spicy Turmeric Baked Potatoes or my Clean Eating Cookbook with an entire chapter of over 20 healthy, clean eating snack and side dish recipes just like this one that you will love!
5 Fast Facts About Sweet Potatoes:*
- contains anti-inflammatory properties
- contains 2 g of vegan protein
- contains 4 g of fiber
- high in vitamin A, vitamin C, vitamin B5 and vitamin B6
- excellent source of potassium, copper and manganese
5 Fast Facts About Cilantro:*
- contains powerful anti-oxidants
- anti-inflammatory
- helps to remove toxins and heavy metals
- promotes healthy liver function
- helps to control blood sugar
5 Fast Facts About Pine Nuts:*
- great source of iron
- contains protein and magnesium
- high in anti-oxidants
- good as an appetite suppressant
- good source of fiber
5 Fast Facts About Nutritional Yeast:*
- vegan source of vitamin B12
- contains 18 amino acids and is a complete protein
- boosts immune system
- excellent anti-oxidant
- contains 15 minerals
5 Fast Facts About Garlic:*
- regulates blood sugar levels
- lowers high blood pressure
- contains anti-bacterial and analgesic properties
- anti-viral
- helps to lower cholesterol levels
5 Fast Facts About Extra-Virgin Olive Oil:*
- lowers blood cholesterol levels
- rich in anti-oxidants
- improves bone mineralization and calcification
- excellent protection from heart attack and stroke
- contains anti-inflammatory benefits
5 Fast Facts About Apple Cider Vinegar:*
- anti-viral, anti-bacterial, anti-fungal
- maintains proper pH balance in the body
- regulates blood pressure
- helps to reduce bad cholesterol
- loaded with potassium
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Lectin-Free Vegan Cilantro Pesto Sweet Potato Salad
Prep
Cook
Total
Yield 2 cups
Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Paleo-Friendly
Ingredients
For the sweet potatoes:
- 2 cups organic cubed sweet potatoes
- 1-2 pinches Himalayan pink salt
- 1-2 pinches organic ground black pepper
For the cilantro pesto:
- 2 cups organic fresh cilantro
- 1/2 cup organic pine nuts
- 1/2 cup organic extra-virgin olive oil
- 1/3 cup nutritional yeast
- 3 cloves organic garlic
- 3 tablespoons organic apple cider vinegar
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon organic ground black pepper
Instructions
Preheat oven to 350 degrees.
Prepare the sweet potatoes:
- Peel the sweet potatoes and cut them into small cubes. You will need 2 cups for this recipe.
- Place the sweet potato cubes on a baking pan lined with parchment paper.
- Sprinkle 1-2 pinches of Himalayan pink salt and organic ground pepper evenly over the sweet potato cubes.
- Bake in the oven at 350 degrees for approximately 30-35 minutes, or until they are soft.
Prepare the cilantro pesto:
- While the sweet potatoes are baking, add all ingredients (liquids first) to a Vitamix and blend until it's well combined, using the tamper if needed.
- Adjust seasonings to your preference.
- Set aside.
Assembly:
- Once the sweet potatoes are ready, remove them from the oven and transfer to a medium-sized bowl.
- Add the cilantro pesto to the bowl and gently toss until all the sweet potato cubes are covered in the pesto.
- Store in an air-tight BPA-free container in the refrigerator.
- Enjoy!
Notes
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The recipe and photographs for "Lectin-Free Vegan Cilantro Pesto Sweet Potato Salad" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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