For the Spinach Pesto:

  • 2 cups fresh spinach
  • 1 tsp. salt
  • 1/4 cup shredded parmesan
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/3 cup olive oil


Serves: 6
Cook time: 30 minutes

  1. Preheat oven to 425. Place the kale puffs on a sheet pan and bake according to package instructions.
  2. Chop the sweet potatoes, red and purple potatoes into 1 inch cubes. Toss in olive oil and salt, then spread on another sheet pan. Bake until fork tender and crispy, about 20 minutes.
  3. While the potatoes and puffs bake, combine the spinach, salt, parmesan, garlic, pine nuts and half of the olive oil in a food processor. Pulse until finely chopped and combined. Add the remaining oil with the food processor running.
  4. Divide the potatoes and puffs evenly between 12 skewers. Serve with pesto for dipping.