Ingredients
1 cup raw shelled walnuts
4-5 cloves garlic
3 cups fresh basil leaves
2 cups fresh spinach kale, or other leafy greens
2/3 cup light olive oil1
1/2-2 Tbsp fresh lemon juice
2 Tbsp nutritional yeast
3/4 tsp sea salt or to taste
3 cups cooked shredded chicken breast or about 1 lb uncooked
6 medium sweet potatoes
Coconut oil and salt for baking
we found these amazing potatoes at paleorunningmomma.com
Instructions
Bake Potatoes: Preheat your oven to 400 degrees. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. Place on a parchment lined baking sheet and bake 60-70 mins until soft.
Meanwhile, make the pesto. Combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.
Combine shredded chicken and all the pesto in a large bowl. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. You can serve as is or return to oven for a few minutes to heat through. Enjoy!
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