How to repurpose your food for a zero-waste kitchen
How to repurpose your food for a zero-waste kitchen
Welcome to Quick Kitchen with Lee Holmes, where we make cooking easier for you and your family. On today’s menu: repurposing leftover food for a zero-waste kitchen!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 sweet potato, halved lengthwise
- 2 tbsp olive oil + extra for dressing salad (or use olive oil spray)
- Pinch sea salt
- Basil Pesto (makes 1 jar)
- 2 cups packed basil leaves
- 1 cup pine nuts
- 2 cloves garlic
- 1 tbsp lemon juice + a small bit of zest
- 3 tbsp nutritional yeast flakes
- ¼ tsp Celtic sea salt
- ⅓ cup extra-virgin olive oil
- Chopped Salad
- 2 cups leafy greens
- 1 cucumber, cubed
- Handful cherry tomatoes, halved
- 4 baby capsicum (optional), chopped into cubes
- Handful seeds (pepitas or sunflower seeds)
Method
- Preheat oven to 185ºC.
- Place sweet potato on the baking tray, drizzle or spray with olive oil and sprinkle with sea salt.
- Place in the oven for 45 mins or until tender.
- Halfway through cooking, use a fork to make grooves along the sweet potato.
- To make the basil pesto, place basil in a food processor and process.
- Add nuts, garlic, lemon and nutritional yeast flakes and salt and pulse.
- Slowly drizzle in olive oil until consistency is as you like it. Add more olive oil if necessary.
- Place leafy greens in a bowl and add remaining salad ingredients, sprinkle with seeds and add a drizzle of olive oil and lemon if preferred.
- Serve together and store the leftovers for lunch the next day.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
