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.
Are you sure you are ready for this?
For the layers of kale pesto, golden roasted cauliflower florets, and jammy eggs.
It’s the real deal peeps.
Think breakfast taco, meets pizza, meets best-flavors-ever.
All my major food groups are in here: sweet potatoes, kale, more kale, and avo.
A few favorites about these pitas:
The leftovers are BOMB.
Makes for great travel food!
I have been packing these for my lunches on the go and they are a serious life saver and tasty treat.
Sweet potato crust… I can’t decide if that’s the best part or if the kale pesto is.
Kale pesto with avocado.
It’s basically like salad you eat with a spoon.
I have been dipping my veggies in this glorious stuff, putting it on my eggs, eating with a spoon, and on pitas, duh.
Any excuse to eat pitas, I’m there.
I’m noticing some major trends in my life recently.
The majority of them including:
The never ending golden latte saga.
I was so happy to find a cute coffee stop with golden turmeric lattes on the menu when I was in Montana this week.
It was like, hello! I know you! You make me happy.
I’ll drink one of those because they taste like sunshine and happiness in my belly.
If you have any excuse to drink a golden, DO IT.
I mentioned the kale pesto.
But the other major player right now is the massive sweet potato trend going on in my life right now.
The list goes on, so I won’t bore you.
But you get the idea: I’m pretty one track minded right now.
So, soak it while you can, because next month I’ll probably want to be making zucchini or broccoli everything.
I already used up my avocado and cauliflower trend over the last couple months, so who knows what will be next. 🙂