This meal is an interesting combination of baked sweet potatoes, salty broccoli pesto and cheese with some sweet and sour pomegranate seeds.

BROCCOLI PESTO made out of cooked broccoli, walnuts, olive oil, garlic, Parmesan cheese, salt and pepper. Even more, it works great as a dip, spread for a bread or pasta sauce.

Ingredients:

1 big sweet potato

olive oil

1 broccoli

½ cup of water

½ cup of walnuts

4 tablespoons of olive oil

3 pieces of garlic

40 g of Parmesan cheese

½ teaspoon of pink salt

some black pepper

Blue cheese

Pomegranate seeds

Directions:

1. Wash and slice sweet potatoes. I’ve chosen large ones and sliced them into 4 pieces.
2. Place on the baking sheet and spread some olive oil.
3. Bake it for 40 minutes at 350 F.
4. In the meantime, make the pesto.
5. Cook or steam the broccoli.
6. Place it in the food processor with ½ cup of water. Add Parmesan cheese, crushed walnuts, olive oil, peeled garlic, salt and pepper. Blend until the consistency becomes creamy.
7. When sweet potatoes are ready, spread pesto, some blue cheese and pomegranate seeds.
8. Enjoy !