Vegan salad, green pesto and sweet potato chips

Name: Vegan salad, green pesto and sweet potato chips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 to 3 people

Main

Difficulty: Easy

Preparation time10 minutes

Cooking time30 to 40 minutes

Vegan salad, green pesto and sweet potato chips

A refreshing and tasty salad combining the freshness of vegetables, fragrant herbs and our Kazidomi vegan green pesto, with the comforting crunch of sweet potato chips. Perfect for an explosion of flavors and textures.

See the recipe

Ingredients

For the sweet potato chips:

2 sweet potatoes (rather thin)
A few tablespoons of olive oil
Salt and pepper

For the salad:

2 tablespoons of olive oil
1 jar of Kazidomi vegan green pesto
A few tablespoons of nutritional yeast (or grated vegan cheese)
Juice of one lemon
1 to 2 tablespoons of pine nuts
Salt and pepper
Fresh vegetables: A large handful of arugula A bunch of fresh basil or parsley A few cherry tomatoes

Recipe

Preheat the oven to 180°C. Thinly slice the sweet potatoes using a mandoline (if available). Spread the slices on a baking sheet lined with parchment paper, brush lightly with olive oil, salt and pepper.
Bake for 30 to 40 minutes, flipping every 10 minutes, until nice and crispy.
In a bowl, mix the Kazidomi vegan green pesto, olive oil, lemon juice, nutritional yeast, salt and pepper.
Add the chopped fresh herbs (basil or parsley) and fresh vegetables cut into pieces, as well as the cooled sweet potato chips.
Gently mix to coat the ingredients with the sauce without breaking the sweet potato chips too much. Garnish with pine nuts for an extra crunch.
Serve immediately and enjoy!

This recipe is perfect for a light, balanced meal, combining fresh flavors and comforting homemade sweet potato chips!