Meatless Monday’s: Baked Sweet Potato w/ Feta Pesto & Pomegranate

Looking for a dish that’s as beautiful as it is delicious? Say hello to your new go-to: Baked Sweet Potato with Feta, Pesto, and Pomegranate. This dish is not just a feast for the eyes, but it’s also a party of flavors and textures in every bite. Imagine the natural sweetness of roasted sweet potatoes, complemented by the creamy, salty tang of feta cheese, the herbaceous freshness of pesto, and the bright, juicy pop of pomegranate seeds. It’s a perfectly balanced dish that feels indulgent while staying healthy.

What I love most about this recipe is how it combines simplicity with sophistication. You only need a few ingredients, and the preparation is so straightforward, but the end result is a stunning plate that looks like it took hours. Whether you’re cooking up a special lunch for yourself or looking to impress dinner guests, this recipe does it all. Plus, it’s incredibly versatile—you can serve it as a main, a side, or even as part of a holiday spread.

The best part? This recipe takes less than an hour from start to finish, leaving you with plenty of time to enjoy your masterpiece (or take all the credit for it). Let’s dive into this delightful, vibrant dish!

Baked Sweet Potato w/ Feta Pesto & Pomegranate

Ingredient List

1.7 lbs. (800g) sweet potato
1 tbsp. olive oil
2.8 oz. (80g) feta cheese
Seeds of ½ pomegranate (50g)
1.7 oz. (50g) pesto (homemade or store-bought)

Directions

Preheat the oven: Heat your oven to 390°F (200°C).
Prepare the sweet potatoes: Wash the sweet potatoes thoroughly and cut them into 4 thick slices. Season with salt and pepper, then rub them with olive oil to enhance flavor and help with roasting.
Roast the sweet potatoes: Arrange the slices on a baking tray and bake for 30-45 minutes, or until they are fork-tender. Keep an eye on them—thinner slices will cook faster.
Assemble the dish: Once the sweet potatoes are cooked, spread a generous amount of pesto over each slice. Crumble the feta cheese on top, followed by a sprinkle of pomegranate seeds.
Season and serve: If desired, season the finished dish with a little more salt and pepper. Serve warm and enjoy!
Makes 4 servings.

Nutrition Facts

Calories per serving: 283
Fats per serving: 12 grams
Protein per serving: 7 grams
Carbohydrates per serving: 42 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

Loved today’s Meatless Monday recipe? That’s just a small taste of what’s inside our Eat Lean: Vegetarian Edition recipe book—your all-in-one guide to making healthy eating effortless, exciting, and sustainable. Inside, you’ll unlock 58 crave-worthy vegan recipes designed to help you stay on track without feeling deprived, along with two complete one-week meal plans and grocery lists that take the stress out of planning. To make it even easier, every recipe includes scan-and-go barcodes for MyFitnessPal, syncing directly with our health coaching app so you can see your progress in real time. If you’re serious about improving your health, managing your weight, or finally finding meals you’ll actually look forward to, don’t put it off—download your copy today and start transforming the way you eat, one delicious bite at a time.