Paleo Sweet Potato Salad with Avocado Pesto

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar creamy texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing good flavor.

Peel and cube sweet potatoes.

Boil sweet potatoes in salted water until fork-tender, about 15-20 minutes.

Drain sweet potatoes and let cool slightly.

In a blender, combine avocado, basil, lemon juice, garlic, olive oil, salt, and pepper.

Blend until smooth to create the avocado pesto.

In a large bowl, combine cooled sweet potatoes, halved cherry tomatoes, diced red onion, and spinach.

Add the avocado pesto to the bowl and gently toss to combine.

Crumble feta cheese over the top and sprinkle with pumpkin seeds.

Serve immediately or chill in the refrigerator for 30 minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens