This Cilantro Pesto Sweet Potato Salad is a healthy and easy recipe made with clean, real food ingredients. The sweet potatoes can be prepared in the oven or an Instant Pot and the pesto can be made in about 5 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Lectin-Free | Paleo-Friendly | Medical Medium® Compliant }
Peel the sweet potatoes and cut them into small cubes. You will need 2 cups for this recipe.
OPTION 1: Cook the sweet potatoes (oven method):
Preheat oven to 350 degrees Fahrenheit.
Prepare a cookie sheet lined with parchment paper, then set aside.
Spread the sweet potato cubes evenly onto the prepared cookie sheet.
Sprinkle 1-2 pinches of Himalayan pink salt and ground black pepper over the sweet potato cubes.
Bake at 350 degrees Fahrenheit for approximately 30-35 minutes, or until they are soft.
OPTION 2: Cook the sweet potatoes (Instant Pot method):
Add (1) cup of filtered/purified water to the Instant Pot and add the cubed sweet potatoes.
Close the pressure valve on the lid and set it to PRESSURE COOK | HIGH for 5 minutes.
Allow the sweet potatoes to pressure cook/steam release for an additional 15 minutes before removing the lid.
Remove the sweet potatoes with a slotted spoon.
Prepare the cilantro pesto:
While the sweet potatoes are baking, add all ingredients for the pesto (liquids first) to a Vitamix and blend until it's well combined, using the tamper if needed.
Taste and adjust seasonings to your preference, then set aside.
Assembly:
Once the sweet potatoes are ready (oven method or Instant Pot method), transfer them 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 container in the refrigerator.
Notes
Sweet Potatoes: You can make these in the oven or in an Instant Pot (see instructions for each above). In addition, they can be substituted with organic white potatoes.Cilantro: Can be substituted with organic fresh basil in the same amount.Avocado Oil: Can be substituted with organic extra-virgin olive oil.Pine Nuts: Can be substituted with another nut such as almonds or walnuts.Garlic: Fresh garlic will give the best flavor and health benefits, but it can be substituted with organic ground garlic powder.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make (2) cups. Nutritional information is for (1/2) cup which is (1) serving.