Sweet Potato Pesto Kale Pizza Recipes

SWEET POTATO AND KALE PIZZA

Sweet Potato and Kale Pizza image

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Provided by Andrea Bemis

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch curly kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts

Steps:

Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Vegan Sweet Potato Soup with Kale Pesto image

Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.

Provided by Bibi

Categories 100+ Everyday Cooking Recipes Vegan

Time 40m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped celery
⅔ cup chopped onion
2 cloves garlic, minced
2 cups vegetable broth, or more to taste
¾ teaspoon ground turmeric
¾ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups cooked and mashed sweet potatoes
1 cup canned unsweetened coconut milk
1 cup kale, stemmed and chopped
½ cup English walnuts, coarsely chopped
¼ cup nutritional yeast
½ lemon, juiced, or more to taste
1 clove garlic
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, or more to taste

Steps:

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
Ladle the warm soup into bowls and spoon some pesto on top of each serving.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g

HAILE THOMAS'S "PERFECT PESTO PIZZA WITH SWEET POTATO CRUST" RECIPE BY TASTY

Haile Thomas's

Here's what you need: ground flaxseed, water, sweet potatoes, almond flour, salt, pepper, fresh rosemary, ground flaxseed, cashews, pistachio, fresh basil, fresh cilantro, spinach, lemon juice, salt, pepper, garlic, olive oil, bell pepper, cherry tomato, red onion, fresh arugula

Provided by Ashley Trenkle

Categories Dinner

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons ground flaxseed
4 tablespoons water
3 sweet potatoes, medium/large, cooked and mashed
1 ¾ cups almond flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon ground flaxseed
½ cup cashews
½ cup pistachio
1 cup fresh basil
½ cup fresh cilantro
2 cups spinach
1 lemon juice
salt, to taste
pepper, to taste
3 cloves garlic
½ cup olive oil
bell pepper, sliced
cherry tomato, sliced
red onion, thinly sliced
fresh arugula

Steps:

Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
Top with arugala.
Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 42 grams, Fat 41 grams, Fiber 10 grams, Protein 12 grams, Sugar 11 grams

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