Ingredients

The following ingredients have 8 Servings
  • 1 large sweet potato
  • 2 tablespoons avocado oil
  • 1/4 teaspoon sea salt
  • 1 cup raw unsalted cashews
  • 2 tablespoons refined coconut oil, melted
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon agave nectar or coconut nectar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon sesame oil
  • 1 handful fresh cilantro (about 1/2 cup)
  • 1 scallion, coarsely chopped
  • 1 avocado, smashed with a fork
  • 4 basil leaves (or a couple extra tablespoons of cilantro leaves), chopped

Instruction

  • Preheat oven to 400F.
  • Cut your sweet potato into 1/4 inch discs.
  • Tossed the sweet potato discs with avocado oil (extra virgin olive oil or coconut oil also works).
  • Lay the discs flat on a lined baking sheet in a single layer and sprinkle them with sea salt.
  • Roast for 15 minutes, then flip and cook an additional 5 minutes.
  • While the sweet potatoes are cooking, make the pesto.
  • Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro and scallion in your food processor.
  • Process for 10 seconds.
  • Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
  • When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc.
  • Then, place a dollop of pesto on top of the avo spread.
  • Sprinkle with chopped basil leaves!