Grilled Sweet Potatoes with Burrata, Arugula, and Pepita Pesto

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Introduction

Grilled sweet potatoes are a versatile and nutritious dish that can serve as a perfect side or even a main course. When combined with creamy burrata, fresh peppery arugula, and a vibrant pepita pesto, this recipe is elevated into a stunning and flavorful creation. The sweet, smoky notes of the grilled potatoes pair beautifully with the rich and creamy burrata cheese. The arugula adds a refreshing bite, while the pepita pesto provides a nutty, herby flavor that ties the dish together. This recipe is ideal for gatherings, a fancy brunch, or a delightful vegetarian dinner that’s packed with nutrients and incredible taste.

Ingredients:

For the Grilled Sweet Potatoes:

  • 3 medium sweet potatoes, scrubbed and sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

For the Pepita Pesto:

  • ½ cup pepitas (pumpkin seeds), toasted
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley
  • 1 garlic clove
  • ¼ cup Parmesan cheese, grated
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the Salad:

  • 2 cups arugula, washed and dried
  • 2 balls of burrata cheese
  • 1 tablespoon balsamic glaze (optional)
  • Extra pepitas, for garnish

Preparation:

Step 1: Prepare the Sweet Potatoes

  1. Preheat your grill or grill pan to medium-high heat.
  2. In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Place the sweet potato rounds on the hot grill and cook for 4-5 minutes per side, or until grill marks appear and the potatoes are tender. Remove from the grill and set aside.

Step 2: Make the Pepita Pesto

  1. In a food processor, combine the toasted pepitas, fresh basil, parsley, garlic, and Parmesan cheese.
  2. Pulse until finely chopped, then gradually stream in the olive oil while blending until a smooth consistency is reached.
  3. Add lemon juice, salt, and pepper. Blend briefly to incorporate. Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

  1. Arrange the grilled sweet potato rounds on a large serving platter.
  2. Tear the burrata cheese into pieces and distribute evenly over the grilled sweet potatoes.
  3. Scatter the fresh arugula leaves on top of the sweet potatoes and burrata.

Step 4: Drizzle with Pesto

  1. Spoon the pepita pesto generously over the salad, ensuring an even coating.
  2. Drizzle balsamic glaze over the top for an extra layer of sweetness and tang (optional).

Step 5: Garnish and Serve

  1. Sprinkle extra toasted pepitas on top for a crunchy garnish.
  2. Serve immediately, while the sweet potatoes are still warm and the burrata is creamy.

Cooking Notes:

  • Be sure not to overcook the sweet potatoes; you want them tender but not mushy. They should have a slight bite for the best texture.
  • The pepita pesto can be made ahead of time and stored in the refrigerator for up to a week.
  • Use fresh burrata cheese for the creamiest texture. If unavailable, fresh mozzarella can be substituted.

Serving Suggestions:

  • This dish pairs wonderfully with grilled meats like chicken or steak, or serve it alongside a fresh tomato salad for a complete vegetarian meal.
  • For a heartier option, add some roasted chickpeas or a handful of quinoa to the salad.
  • Serve as a side dish at your next barbecue, or enjoy it as a light lunch on its own.

Tips:

  • Try grilling the sweet potatoes over wood chips for a smoky flavor boost.
  • If you don’t have a grill, roast the sweet potato slices in the oven at 425°F for 20-25 minutes, flipping halfway through.
  • Feel free to get creative with the greens! Baby spinach or mixed greens are great substitutes for arugula.

Prep Time:

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 8g
  • Fat: 22g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Sugar: 7g
  • Sodium: 300mg

Conclusion

Grilled Sweet Potatoes with Burrata, Arugula, and Pepita Pesto is a delightful combination of textures and flavors that will elevate any meal. The creamy burrata melts slightly over the warm sweet potatoes, creating a rich, luxurious bite that is balanced by the fresh arugula and zesty pepita pesto. Whether you’re making this dish for a family dinner or a special occasion, it’s sure to impress with its beautiful presentation and mouthwatering taste. Give this recipe a try for a unique twist on a classic grilled vegetable dish, and enjoy the delicious blend of sweet, savory, and nutty flavors.

Print
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Grilled Sweet Potatoes with Burrata, Arugula, and Pepita Pesto

  • Author: Imili Johnson
  • Total Time: 30 minutes
Print Recipe

Ingredients

Scale

For the Grilled Sweet Potatoes:

  • 3 medium sweet potatoes, scrubbed and sliced into ½-inch thick rounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

For the Pepita Pesto:

  • ½ cup pepitas (pumpkin seeds), toasted
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley
  • 1 garlic clove
  • ¼ cup Parmesan cheese, grated
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste

For the Salad:

  • 2 cups arugula, washed and dried
  • 2 balls of burrata cheese
  • 1 tablespoon balsamic glaze (optional)
  • Extra pepitas, for garnish

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your grill or grill pan to medium-high heat.
  2. In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Place the sweet potato rounds on the hot grill and cook for 4-5 minutes per side, or until grill marks appear and the potatoes are tender. Remove from the grill and set aside.

Step 2: Make the Pepita Pesto

  1. In a food processor, combine the toasted pepitas, fresh basil, parsley, garlic, and Parmesan cheese.
  2. Pulse until finely chopped, then gradually stream in the olive oil while blending until a smooth consistency is reached.
  3. Add lemon juice, salt, and pepper. Blend briefly to incorporate. Taste and adjust seasoning if needed.

Step 3: Assemble the Salad

  1. Arrange the grilled sweet potato rounds on a large serving platter.
  2. Tear the burrata cheese into pieces and distribute evenly over the grilled sweet potatoes.
  3. Scatter the fresh arugula leaves on top of the sweet potatoes and burrata.

Step 4: Drizzle with Pesto

  1. Spoon the pepita pesto generously over the salad, ensuring an even coating.
  2. Drizzle balsamic glaze over the top for an extra layer of sweetness and tang (optional).

Step 5: Garnish and Serve

  1. Sprinkle extra toasted pepitas on top for a crunchy garnish.
  2. Serve immediately, while the sweet potatoes are still warm and the burrata is creamy.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 320
  • Sodium: 300mg
  • Protein: 8g

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