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Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds [Vegan]

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All the ingredients in this scrumptious bowl are superb for your skin, so it's gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta). But that awesome aspect aside, this recipe is so damn DELICIOUS.

Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds [Vegan]


For the Bowl:

  • 1 large sweet potato
  • 8 ounces uncooked whole grain pasta
  • 2-4 heirloom tomatoes
  • 2 tablespoon pumpkin seeds

For the Kale Pesto:

  • 1 cup lacinato kale leaves
  • 2 tablespoons basil leaves
  • 1 tablespoon oregano leaves
  • 1-2 garlic cloves
  • 1 tablespoon miso
  • 1-2 tablespoons lemon pepper infused coconut oil (see notes)
  • Sea salt (optional)
  • 1/4 cup walnuts
  • 3 tablespoons nutritional yeast
  • 1/2 avocado
  • Water, as needed


To Make the Bowl:

  1. Preheat the oven to 450°F.
  2. Wash, scrub and dry the sweet potato, then poke holes in it with a fork. Set it on a baking sheet lined with tin foil and bake for 30 minutes, flip it over and bake for another 30 or so (although if your sweet potato is smaller you might just need the first 30 minutes). This actually works just fine if you have the oven at 350°F, and you don’t have to poke holes in the sweet potato or have it on tinfoil. Press it with a fork and make sure it’s soft all the way through.
  3. Wrap in tinfoil and set aside.
  4. Cook the pasta according to directions on package.
  5. Slice the tomatoes.

To Make the Kale Pesto:

  1. Put everything in your food processor and pulse/process until it begins to get the consistency of pesto. If it’s too crumbly, add more water or oil as needed. Adjust according to taste.
  2. Coat the pasta in the pesto, then serve with the sweet potato and tomatoes, sprinkling with pepper and pumpkin seeds.

Nutritional Information

Total Calories: 1947 | Total Carbs: 242 g | Total Fat: 91 g | Total Protein: 93 g | Total Sodium: 780 g | Total Sugar: 34 g

Calculation not including salt.


You don't HAVE to use that special coconut oil but it literally has magical properties so I recommend you get a jar of it. Otherwise you can just use normal coconut oil and add some lemon juice and black pepper to the pesto. I won't judge.





Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



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12 comments on “Baked Sweet Potato With Pesto Pasta, Tomatoes, and Pumpkin Seeds [Vegan]”

Click to add comment
Sarah Brown
7 Months Ago

half the recipe is missing....?

1 Years Ago


06 Dec 2016


Clara Wrede
1 Years Ago

Solveig Witt

Elizabeth Schafer
1 Years Ago

Or you could have pesto pasta with sides of Italian marinated tofu and grilled vegetables like tomato and eggplant.

Sara Rousseau
1 Years Ago

Pierre-Luc Martel

Sara Rousseau
1 Years Ago

Pierre-Luc Martel

Brittany Alonzo
1 Years Ago

Emilee Waterbury I will forever tag you in delicious things haha

Brittany Alonzo
1 Years Ago

Emilee Waterbury I will forever tag you in delicious things haha

Chelsea Henson
1 Years Ago

Jerelyn Kennedy Normal

Caitlin Dehn
1 Years Ago

Nicole Dehn I'll make this tomorrow night

Nicole Dehn
05 Dec 2016

Yum yes please!! ?

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