Coleslaw Stuffed Sweet Potatoes + Beetroot Pesto
Recipe type: Side, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 1-2
  • Coleslaw
  • 1 medium-large carrot, grated
  • ¼ purple cabbage (approx. 1½ cups), shredded
  • 2 Tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • Roast Sweet Potato
  • 1 large sweet potato
  • 1 Tbsp extra virgin olive oil
  • Beetroot Pesto
  • 1 large raw beetroot, peeled + 1 Tbsp extra virgin olive oil for roasting
  • 2 Tbsp pumpkin seeds
  • 1 large garlic clove
  • ½ Tbsp lemon juice
  • Salt and pepper, to taste
  • 3-4 Tbsp extra virgin olive oil
  • Topping
  • Spring onion, thinly sliced
  1. Coleslaw
  2. In a mixing bowl, combine all coleslaw ingredients, mix until well combined. Cover with plastic wrap and set in the refrigerator.
  3. Roast Sweet Potato
  4. Preheat oven to 200°C (390°F).
  5. Slice sweet potato in half lengthways. Place on a baking tray, drizzle over olive oil and roast for 30-40 minutes or until the middle is soft and tender.
  6. Beetroot Pesto
  7. Chop beetroot in large cubes and lay out on baking tray. Drizzle with olive oil and roast in the oven for 20-30 minutes or until tender.
  8. Once beetroot is tender, remove from oven and set aside for 10 minutes to cool slightly.
  9. Once cooled, add beetroot into a food processor with remaining pesto ingredients. Blend on high until well combined and smooth but still a little chunky. Add more olive oil, 1 tablespoon at a time, if needed to smooth it out. Spoon pesto into a clean bowl and set aside.
  10. Once sweet potato is tender in the middle, remove from oven.
  11. Gently spoon out just a little from the top of each sweet potato half.
  12. Add desired amount of prepared coleslaw into each sweet potato along with the sweet potato you removed.
  13. Spoon over beetroot pesto and sprinkle with sliced spring onion.
  14. Serve and enjoy!
Store any leftovers in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at