SWEET POTATO KALE PIZZA
This Sweet Potato Kale Pizza is a delicious and easy vegetarian pizza option that makes for a fun homemade pizza night!
Provided by Sarah Schlichter, MPH, RDN
Categories Pizza
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick or to your likeness. Transfer to a greased or oiled pizza or baking sheet.
- Microwave your sweet potato for 7 minutes. While it is microwaving, sautee the mushrooms in olive oil and garlic. Slowly add in kale and peppers and turn heat to low.
- Coat dough with tomato sauce and add toppings, saving the cheese and/or nutritional yeast for last.
- Bake for 20-25 minutes and let cool for 10 minutes before serving.
Nutrition Facts : Calories 396 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 458 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SWEET POTATO AND KALE PIZZA
"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.
Provided by Andrea Bemis
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
VEGAN SWEET POTATO SOUP WITH KALE PESTO
Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
- Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
- Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
- Ladle the warm soup into bowls and spoon some pesto on top of each serving.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g
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