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

I called this The Glow Bowl because all the ingredients 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 I don't even care about the nutrition it gives me.

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

This Recipe is :

Dairy FreeVegan


The main stuff:

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

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 note)
  • Sea salt (optional)
  • 1/4 cup walnuts
  • 3 tablespoons nutritional yeast
  • 1/2 avocado
  • Water, as needed


To make the main stuff:

  1. Preheat the oven to 450 degrees.
  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). UPDATE: this actually works just fine if you have the oven at 350, 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. Voila!


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.


KalePastaPumpkinPumpkin Seed




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

Click to add comment
Jessica Salmon
2 Years Ago

Oooooh that looks tasty!!

Andreas Katsonis
2 Years Ago

I need this... NOW! :p hehehe

Bonnie Cook Wasli
2 Years Ago

This looks delicious!

Tracie Sue
2 Years Ago


Alyce Nicole
2 Years Ago

Lets make this Marisa Madeline Beatey

Nile Suibhne
2 Years Ago


Sharon Franqui
2 Years Ago

Janet Sánchez

Si Clark
2 Years Ago

Jessica Gooch

Tanja Rudenko
2 Years Ago

The mnomnom


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