Chicken Pesto Stuffed Sweet Potatoes

Ingredients 

1 cup walnuts

4-5 cloves garlic

3 cups fresh basil leaves

2 cups fresh spinach kale, or other leafy greens

2/3 cup light olive oil

1 1/2-2 Tbsp fresh lemon juice

2 Tbsp nutritional yeast

3/4 tsp sea salt or to taste

3 cups cooked shredded chicken breast

6 medium sweet potatoes

Coconut oil and salt for baking

Method 

1. Preheat your oven to 400 degrees. Coat sweet potatoes with a bit of coconut oil and sprinkle sea salt all over. 

2. Place on a parchment lined baking sheet and bake 60-70 mins until soft.

3. Meanwhile combine walnuts, garlic, basil leaves, spinach, olive oil, lemon juice, nutritional yeast, and salt in a blender or food processor. Blend on high speed until a paste forms, scraping sides as needed.

4. Combine shredded chicken and all the pesto in a large bowl. 

5. Once potatoes are ready, cut each one lengthwise and top generously with chicken pesto mixture. Put on a plate and enjoy