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Sweet Potato with Fresh Spinach and Avocado Basil Sauce

Sweet Potato with Fresh Spinach and Avocado Basil Sauce

Do you remember the first time you tried sweet potato? Because I remember. I was highly skeptical that a potato could actually be good for you, seeing as I spent my entire life being told otherwise. And I doubted it would taste good – um, hello… it’s orange and purple, potato shouldn’t be that color! Being the one who never backs down from challenge, I screwed my face up and took a bite, expecting the worst. 

Well, wasn’t I pleasantly surprised! Since that day, I haven’t looked back. Whether you are fairly new to sweet potato frenzy, or you are a dedicated veteran, you can always add another sweet potato recipe to your cook book (you can never have too many). 

Instead of hiding the sweet potato into the dish, we are going to make it the star ingredient and simply compliment it with some freshly made sauce and some garnishing. Not only is it going to taste incredible, it looks amazing as well! So let’s take a closer look at what we will get from this dish. 

 

To make this recipe, you will need 10 ingredients and 40 minutes. You will also need a baking tray, a food processor or immersion blender, and access to an oven. Overall, this recipe is very simple to make and requires little clean up afterwards. Now that, in my mind, is a winning dish! 

The main ingredient is, of course, sweet potato. You can use either purple or orange sweet potatoes, the choice is yours. If you are using purple ones (as pictured here in this recipe), you can expect to be offered a higher amount of antioxidants. However, all sweet potatoes contain vitamin A, vitamin C, copper, and vitamin B6. 

We will then add on top of this some avocado, basil, spinach, cherry tomatoes, and sliced almonds. From these ingredients, we are provided with a good source of ‘healthy fats,’ vitamin C, protein, vitamin K, folate, magnesium, and dietary fiber (just to name a few). 

 

The sweet potato with fresh spinach and avocado basil sauce is the perfect meal for lunch or dinner because it’s:

  • Easy to make.
  • Family friendly. 
  • A good source of protein – 8g per serve.
  • A good source of fiber – 11g per serve. 

This dish is best serve fresh out of the oven, or soon after. However, if you do need to store any leftovers, I suggest that you place your meal into an airtight container and in the fridge for up to 24 hours. Remember to separate the sweet potato and fresh sauce, storing these in separate containers to avoid making the potato soggy (nasty). 

And that about sums it up for this recipe. I hope you enjoy it as much as I did. See you next time! 

Liked this recipe? Why not head over and check out our Chickpea Stuffed Sweet Potato or our Stuffed Tomatoes with Bulgur, Pine Seeds and Mint.

 

Ingredients
6
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Olives, Tomatoes

Ingredients

For the sweet potato

  • 12 tablespoon olive oil
  • 26 oz sweet potato (cut in half length ways)

For the sauce

  • 1 avocado
  • 1 tsp black pepper (ground)
  • 12 cup fresh basil (washed)
  • 1 tsp sea salt
  • 10 oz spinach (wash and cut the ends off)
  • 12 cup water

For the topping

  • 2 cups cherry tomatoes (cut in half)
  • 14 cup sliced almond (roasted)

Directions

  1. Preheat the oven to 180 degrees (360 F) and put baking paper on the baking tray.
  2. Cover the sweet potatoes evenly with the olive oil and bake them until soft between 25-30 min.
  3. Use a food processor and add all the ingredients for the sauce. Blend everything well until you get a smooth mixture.
  4. For serving adjust taste and add some sauce on top of the sweet potatoes, sprinkle with cherry tomatoes and roasted almonds.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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