Roasted sweet potato with kale pesto mushrooms
A quick easy meal that's both filling and tasty!
|4||orange sweet potatoes|
|30 ml||olive oil|
|250 g||button mushrooms — sliced|
|100 g||kale — chopped|
|60 g||soft feta — cubed|
|45 g||walnuts — toasted|
|salt and black pepper|
|lemon wedges — to serve|
Preheat the oven to 190°C. Place the sweet potatoes onto a baking sheet, drizzle with 15ml olive oil and season with salt and pepper. Bake for 45-60 minutes, or until tender.
Heat the remaining 15ml oil in a frying pan. Fry the mushrooms for 3 minutes.
Add the rest of the ingredients and cook for 2 minutes.
Spoon the mixture between the sweet potatoes and serve with lemon wedges.