Total Time: 30 Minutes
Preparation/Assembly: 10 Minutes
Cooking: 20 Minutes
Ingredients
1 Large Sweet Potato or Yam
1 Avocado
1 Heirloom Tomato
1 Red Bell Pepper
1 Handful Walnuts
1 Bunch Basil Leafs
1 Tablespoon Grated Non-Dairy Hard Cheese
1 Loaf of Bread (Gluten-Free or not)
1 Cup of Olive Oil
1 Teaspoon Salt & Pepper
Directions
- Preheat oven to 400 degrees fahrenheit
- Skin sweet potatoes and slice to 1/4 inch thickness
- In a mixing bowl, add in 1/2 cup of olive oil, plus salt & pepper to taste
- Place sweet potatoes on baking sheet and bake in oven for 20 minutes or until fully tender
- Slice avocado, red bell pepper, heirloom tomato and set to side
- Slice and toast bread
- Prepare the bread by spreading even amounts of pesto*
- Layer on avocado, tomatoes, peppers, and lastly sweet potatoes
*Pesto
- In a blender, combine remaining 1/2 cup olive oil, handful of walnuts, bunch of basil and cheese
- Blend on medium until fully mixed
- Add salt to taste
Note: Many store bought pestos and jarred/canned goods will contain garlic and onions for preservation. So be careful if you are trying to stick to a non-allium diet to avoid stringent sulfurs and the like…
Bon Appetit!