Sweet Potatoes & Veggies in a Vegan Basil Pesto

Today I wanted to share with you an easy meal idea to inspire you to eat at home. There is no way around it- eating at home is the healthiest option! It’s the best way to both eat intuitively and control exactly what you’re putting in your body. Sometimes we forget how simple cooking at home can be. Although I love a fancy meal and trying out new recipes now and then, the best meals often require little effort and preparation. The food is prepared close to how it is found in nature.
The dinner idea I’m sharing with you is purposefully adaptable to whatever vegetables and herbs your body is calling for that day.
Sweet Potatoes & Veggies in a Vegan Basil Pesto
Serves 4

Steamed Veggies

2 sweet potatoes, (peeled – optional)

3 rainbow carrots, purple, orange & yellow (peeled – optional)

1 head cauliflower

Cut sweet potatoes and carrots into roughly the same size chunks. Cut cauliflower into large pieces – it cooks quickly. Steam until fork tender.

Vegan Basil Pesto

2 bunches basil, large stems removed

1 cup pine nuts

1 clove garlic, roughly chopped

Juice of 1 lemon

1 Tbsp. nutritional yeast

1 Tbsp. flax seeds

½ cup extra virgin olive oil

½ tsp. sea salt

¼ tsp. white pepper

Add all ingredients to a high speed blender until smooth. If the mixture is too thick slowly add more olive oil a little at a time.

Lightly toss steamed veggies with the desired amount of pesto. Save any extra pesto in an airtight container in the refrigerator.

Love, Light, & Yummy Bites,

Wendy Irene