Pesto Broccoli Sweet Potato Rice Casserole – Two Ways!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Servings 1 casserole
- For the pesto:
- 2.5 cups basil leaves packed
- 3 tbsp of pine nuts
- 1/4 cup of olive oil if you like it thicker, less olive oil
- 5 cranks of the sea salt grinder
- 5 cranks of the peppercorn grinder
- 1 large clove of garlic minced
- For the rest:
- 2 cups small broccoli florets
- 1 large sweet potato 350g, peeled, Blade C
- pepper to taste
- 1/3 cup low-sodium vegetable broth
- 1.5 cups shredded mozzarella optional
Preheat the oven to 400 degrees.
Place all of the ingredients for the pesto into a food processor and pulse until smooth. Taste and just, if necessary. Pour half of the pesto out into a bowl and add in the broccoli. Toss until broccoli is coated with the pesto. Set the broccoli and remaining pesto aside.
In the bottom of the casserole, spread out a thin layer of pesto. Then, spread out a layer of the sweet potato rice. Then, add the broccoli. Then, add the rest of the rice to cover the broccoli. Drizzle the remaining pesto over the rice. Then, pour over the vegetable broth. Season with pepper. If using mozzarella, spread over in an even layer over the rice to cover.
Cover the casserole with tinfoil and bake for 40 minutes.