These Healthy Oven Roasted Sweet Potatoes are full of flavor and they're on the table in under an hour. They're loaded with fiber, healthy fats and complex carbohydrates to fuel your body without gluten, dairy, soy or sugar!
- 2 large sweet potatoes
- 1 tsp. extra-virgin olive oil extra virgin
- 1/2 whole large ripe avocado diced
- 1/2 large navel orange juiced
- 1/2 cup frozen peach halves defrosted (I used the Whole Foods Market brand)
- 4 large fresh basil leaves
- 2 Tbsp. red onion diced
- 3 Tbsp. water
- sea salt to taste
- pepper to taste
- 1 cup finely chopped dinosaur/flat kale
- 1 tsp. extra-virgin olive oil extra virgin
- 1 tsp. fresh dill finely chopped
- 1 tsp. sesame seeds
- 6 whole grape tomatoes halved
- 2 Tbsp. red onion chopped
- 1 small cucumber diced
-
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper and set aside.
-
Poke holes in the sweet potatoes and rub them with olive oil. Place the potatoes on the prepared baking sheet and roast for 40-50 minutes or until the sweet potatoes are very tender. Make the sauce (below).
-
Remove from the oven, slice each sweet potato lengthwise 3/4 way through the sweet potato using a sharp knife. Let the sweet potatoes sit for 5 minutes to cool. Then, massage the kale and olive oil until the kale is tender and add remaining toppings of choice. Drizzle with the sauce (below). Serve warm.
-
Combine all sauce ingredients in a mini food processor and puree until creamy.