The Vegan Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts is a tasty meal and has 285 kcal per serving. This stack takes 55 minutes to prepare. Serve this recipe at holidays, events, lunches, festivals, celebrations, functions, get-togethers, or feasts. It contains sweet potatoes, beets, olive oil, black pepper, basil leaves, walnuts, garlic cloves, nutritional yeast, lemon juice, water, salt, vegan burrata-style cheese, or lemon zest. We may pair this stack with marinated olives, grilled tofu steaks, wild rice pilaf, cucumber bites, lentil loaf, arugula salad, tomato basil soup, kale caesar salad, farro bowl, or lemon quinoa. You may keep these Vegan Sweet Potato & Beet Stacks with Pesto, Burrata & Walnuts in the refrigerator for three days.
STATS:
- Total Time: 55 minutes
- Cuisine: Mediterranean
- Course: Main
- Diet: Vegan
- Cooking Time: 35 minutes
- Serving Size: 1 stack portion
- Calories: 285 kcal
- Preparation Time: 20 minutes
- Servings: 4
EQUIPMENT:
- Cutting board
- Mixing bowl
- Baking sheet
- Measuring spoons
- Knife
- Baking paper
- Pastry brush
- Measuring cups
- Serving platter
INGREDIENTS:
FOR THE VEGETABLE STACKS:
- 2 medium beets
- Half tsp sea salt
- Two tbsp olive oil
- Quarter tsp black pepper
- 2 medium sweet potatoes
FOR THE VEGAN PESTO:
- 2 cups fresh basil leaves
- Quarter tsp salt
- 2 tbsp walnuts
- One garlic clove
- 2 tbsp nutritional yeast
- Three tbsp olive oil
- 1 tbsp lemon juice
- Two tbsp water
FOR TOPPING:
- One tbsp fresh basil leaves
- 150 grams vegan burrata-style cheese
- Quarter cup chopped walnuts
- 1 tsp lemon zest
INGREDIENT NOTES:
SWEET POTATOES:
- They include a natural sweet taste and creamy texture after roasting. Sweet potatoes maintain the earthy taste of the beets and make beautiful layers. You may use butternut squash slices as an alternative.
BEETS:
- We use them to make the stack look beautiful. They get tender and sweet after roasting. Beets provide nutrients as well. You may use sliced parsnips as a substitute.
OLIVE OIL:
- Olive oil keeps the vegetables from drying out and roast them properly. It includes richness and taste in the stack. You may use grapeseed oil as another idea.
WALNUTS:
- They give texture and a buttery taste to the meal. Walnuts provide richness in the stack. Pumpkin seeds is a good alternative as well.
NUTRITIONAL YEAST:
- It includes a cheesy taste without using dairy products. Nutritional yeast makes the pesto richer & more savory. You may use white miso paste as a substitute.
VEGAN BURRATA-STYLE CHEESE:
- Vegan cheese makes the topping luxurious. It melts well on the warm stack and gives richness. Include vegan mozzarella if you are not using vegan burrata-style cheese.
INSTRUCTIONS:
- First, include baking paper on the sheet and a warm oven to 400°F.
- Cut the sweet potato and beet into thin slices.
- Gently toss olive oil, salt, vegetable slices, and black pepper in a bowl to coat all the ingredients.
- Then arrange one layer of the slices on the sheet and roast for 35 minutes.
- Blend basil, walnuts, salt, garlic, nutritional yeast, olive oil, water, and lemon juice in the food processor to make a smooth pesto.
- Cool the vegetables after roasting and make stacks with alternating slices.
- Place the stack on the serving platter and include vegan burrata-style cheese on it.
- Spoon the pesto on the stack.
- Lastly, finish with chopped walnuts, lemon zest, and basil leaves.
SERVING SUGGESTIONS:
APPETIZER:
- Marinated Olives
- Stuffed Cherry Tomatoes
- Roasted Artichokes
- Cucumber Bites
MAIN:
- Grilled Tofu Steaks
- Herb-Roasted Chickpeas
- Lentil Loaf
- Stuffed Portobello Mushrooms
GRAIN SIDES:
- Lemon Quinoa
- Wild Rice Pilaf
- Couscous Salad
- Farro Bowl
SALADS:
- Arugula Salad
- Mediterranean Cucumber Salad
- Kale Caesar Salad
- Mixed Greens Salad
SOUPS:
- Tomato Basil Soup
- Roasted Red Pepper Soup
- Carrot Ginger Soup
- Creamy Cauliflower Soup
TIPS:
- To cook the vegetables evenly, slice them into equal sizes.
- Roast one layer of the vegetables at a time for better caramelization.
- You may prepare the pesto one day in advance for a quick recipe.
- Assemble the ingredients before serving to get the best texture.
STORAGE INFORMATION:
FRIDGE:
- Keep the stack for 3 days in the box. Storing vegan burrata and pesto in different vessels is a better option.
FREEZER:
- You may freeze the roasted sweet potato and beet slices for 60 days. Freezing pesto or vegan burrata is not really recommended.
FAQs:
Can I make this recipe early?
- Yes, prepare the pesto and roast the vegetables 24 hours in advance.
Is store-bought pesto good to include?
- Yes, if you use a good-quality vegan pesto.
What is a good alternative to walnuts?
- Use pecans, sunflower seeds, almonds, or pumpkin seeds.
Does this recipe contain gluten?
- No, all the components are naturally gluten-free.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Net Carbs: 18 g
Total Carbs: 24 grams
Fiber: 6 g
Protein: 7 grams
Iron: 2.4 mg
Calcium: 95 milligrams
Vitamin A: 14,500 IU
Sodium: 320 milligrams
Potassium: 720 mg
