Roasted sweet potato with kale pesto mushrooms

Name: Roasted sweet potato with kale pesto mushrooms
Yield: 4 servings
Ingredients: 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

4 servings

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A quick easy meal that's both filling and tasty!

By Independent Contributor September 14 2021

Tags:

meatfree mondays mushrooms

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Ingredients (8)

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

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Method:

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.