Course: Appetizer, Snack , Gluten-Free, Grain-Free, plant-based, Vegan
Servings 20 -25 pieces
Macros: 272 cal, fat 9g, carbs 33g, protein 9g, fibre 5g Ingredients 2 medium sweet potatoes, scrubbed and sliced into 1/4-inch thick pieces 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Sea salt, to taste 1 1/2 teaspoons of olive oil 1 large avocado, pitted 1/4 cup fresh lime juice 1/2 teaspoon sea salt 5 cherry tomatoes, sliced into 1/8-inch thick pieces 1/2 cup radish sprouts Directions: Preheat oven to 400 degrees Fahrenheit. Add the sliced sweet potatoes, cumin, paprika, olive oil, and sea salt to a bowl. Toss to coat. Line a baking sheet with parchment paper and spread the sweet potato slices out into a single layer. Bake for 15 minutes or until tender. Scoop the flesh of the avocado into a medium bowl. Add the lime juice and 1/2 teaspoon sea salt and mash together with the back of a fork. Spread the sweet potato slices out of a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprinkling of radish sprouts.
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