Sweet Potato Bruschetta
Cook and Prep Time: 35 minutes
Serves: 4-6
You Need
- 2 Sweet Potatoes, cut into ½-inch thick slices
- 1 cup Cherry Tomatoes, chopped
- ¼ cup Red Onion, diced
- 2-3 cloves Garlic
- 1 Lemon, juiced
- 1 Avocado, diced
- ½ cup Basil, chopped
- 1 Cucumber, sliced
- 1 cup Baby Arugula
- Salt & Pepper, to taste
For Serving
- Toasted Cannellini Beans
- Greek Salad
- Roasted Chickpeas
DIRECTIONS
- Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
- Lay the sweet potato slices flat on your baking tray. Season with salt & pepper, and bake for 30-35 minutes, until the edges are browned.
- While the sweet potatoes are baking, combine the tomatoes, avocado, basil, red onion, garlic, lemon juice, salt, and pepper. Toss to combine, and set aside until ready to serve.
- Once the sweet potatoes are done, top with sliced cucumber, arugula and the 2 tbsp. of the bruschetta.
- Serve with a side salad and roasted chickpeas. Enjoy!