PESTO POTATO MUSHROOM
*3-4 medium sweet potatoes,
*2 cups of mushrooms, halved
*olive oil spray
*salt and pepper to taste
*1 14.5 oz can of chickpeas, rinsed and drained
*Basil Arugula Pesto (fresh basil, fresh arugula, extra virgin olive oil, garlic, sea salt, black pep
per — combine all ingredients in food processor)
1. Preheat your oven to 400. Line a baking sheet with parchment paper. Spread the mushrooms and potatoes out on the baking sheet. Lightly coat with olive oil and add salt and pepper to taste. Toss to fully coat e
ach piece. Bake in the preheated oven for about 15-18 minutes, until the largest chunk of potato can easily be pierced with a fork. Remove and set aside to cool.
2. While your mushroom and potatoes are cooking, you can prepare your pesto.
3. Once the mushrooms and potatoes have cooled for about 10 minutes or so, place them in a bowl along with the chickpeas. If you want it really “pesto-ey”, dump all of it in. Otherwise scoop it in by the spoonful, tossing the salad to combine between each spoonful, until all the pieces are coated to meet your pesto preference. You can serve immediately or chill for 30 minutes or more before serving. Enjoy!
Recipe inspired by www.keepinitkind.com
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