Sorghum, Sweet Potato & White Bean Salad with Kale Pesto

• Vegetarian
• Gluten free

• Produce

  • 1 handful Cranberries, dried
  • 1 large clove Garlic
  • 1 bunch Kale
  • 1 Lemon, slices
  • 1/2 Lemon, Juice of
  • 1 Sweet potato, large
  • 1 15 ounce can White beans

• Condiments

  • 1 cup Sorghum, dried

• Baking & Spices

  • 1 1/2 tbsp Nutritional yeast
  • 1 Pepper
  • 1/4 tsp Pepper
  • 1 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil
  • 5/16 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 handful Walnuts, toasted
  • 1/4 cup Walnuts, toasted

• Dairy

  • 3 oz Goat cheese

Found on shelikesfood.com

Description

Ingredients

• 1 cup dried Sorghum
• 1-15 ounce can of white beans, rinsed and drained
• 1 large sweet potato, peeled and cut into cubes
• 1 handful dried cranberries
• 1 handful toasted walnuts
• 3-4 ounces goat cheese, crumbled
• olive oil
• salt
• pepper
• lemon slices for squeezing over, if desired
• 1 bunch of kale, stems removed
• Juice of ½ a lemon
• 1 large clove garlic, roughly chopped
• ¼ cup toasted walnuts
• 1½ tablespoons nutritional yeast, or 2 tablespoons grated Parmesan cheese
• ¼ cup + 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• Cook sorghum according to package directions. Let cool for a few minutes when finished cooking.
• Pre-heat the oven to 400 degrees F. Place the peeled and cubed sweet potatoes on a large backing sheet and drizzle with a little bit of oil and season with salt and pepper. Toss to coat and place into the oven and bake for about 20-25 minutes, or until fork tender.
• Make the kale pesto by adding all of the ingredients to a food processor and processing for about 30 seconds, or until everything is mixed together and a pesto spread is formed.
• Add the sorghum, white beans, sweet potatoes, walnuts, dried cranberries, goat cheese, and kale pesto to a large bowl and mix until everything is combined. Season with salt to taste.