This colourful recipe makes a great lunch or cozy light dinner. Try to choose two sweet potatoes that are roughly the same size. This will ensure they cook at the same rate and will be ready to eat at the same time.
Per serving:
Preheat oven to 400 F (200 C).
In medium bowl, whisk together apple cider vinegar, mustard, tahini, honey, and 1/4 tsp (1 mL) salt until well combined. Add grated carrot, red cabbage, and pear. Toss to coat in sauce. Refrigerate while preparing rest of the dish.
Slice each sweet potato in half lengthwise and place, cut side up, on one side of large baking tray. Drizzle with half the grapeseed oil. Chop beets into large cubes and place on other side of baking tray in single layer. Toss with remaining grapeseed oil before placing tray in oven, letting beets and sweet potato roast.
After 20 to 30 minutes, beets should be fork tender. Transfer to food processor fitted with steel blade attachment. Let cool for 10 minutes.
Return sweet potatoes back to oven until a knife easily pierces through flesh, about another 10 to 15 minutes. Cooking time will vary depending on size of sweet potatoes. Set aside.
In food processor, along with beets, add sunflower seeds, minced garlic, lemon juice, olive oil, and remaining 1/4 tsp (1 mL) salt. Pulse until a chunky pesto forms. If too thick, add some water, 1 Tbsp (15 mL) at a time, until desired consistency is reached.
Transfer sweet potatoes to plates or a platter. Top each half with coleslaw and dollop with beet pesto. Garnish with green onions and serve.
Tip: any extra beet pesto makes a delicious addition to sandwiches, stirred into pasta, or whisked into salad dressing.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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