chopped kale
Category
Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Paleo Sweet Potato Gnocchi With Kale
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Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato.
Print Recipe Paleo Sweet Potato Gnocchi With Kale Easy paleo sweet potato gnocchi served with kale sage sauce. Delicious, healthy, family meal. Soft pillowy gnocchi made with sweet potato. Ingredients Gnocchi- 1 medium sweet potato about 1 1/4 cup mashed
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 6 cups chopped kale
- 1 can full fat canned coconut milk
- 1/4 large white onion minced
- 2 large garlic cloves minced
- 1 teaspoon sea salt
- 6 sage leaves minced
- fresh cracked black pepper to taste
Rating: 4.38
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 16
Rating: 4.38
You: Rate this recipe! Ingredients Gnocchi
- 1 medium sweet potato about 1 1/4 cup mashed
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 6 cups chopped kale
- 1 can full fat canned coconut milk
- 1/4 large white onion minced
- 2 large garlic cloves minced
- 1 teaspoon sea salt
- 6 sage leaves minced
- fresh cracked black pepper to taste
- In a food processor or bowl combine ingredients for gnocchi until smooth. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into eight equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Heat a non-stick skillet over medium heat and drizzle with olive oil. Add gnocchi and cook on each side until golden, then remove.
- In a saucepan simmer ingredients for sauce for about five minutes. Add kale and wilt in sauce. Serve with gnocchi.