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Zesty Sweet Potato and Avocado Canapés
These delightful bite-sized canapés, layering the earthy sweetness of baked sweet potato with sumptuous avocado spread and topped with a tangy cherry tomato slice and refreshing radish sprouts, are perfect for any gathering, offering an easy yet delicious plant-based option.
31 min
TOTAL TIME
38
CALORIES
$0.34
PER SERVING
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Ingredients
SWEET POTATO ROUNDS
22 SERVINGS
1/2 tsp cumin
AVOCADO SPREAD
1/2 tsp sea salt
Directions
SWEET POTATO ROUNDS
16 min
PREP TIME
15 min
COOK TIME
31 min
TOTAL TIME
1
Preheat oven to 400 degrees Fahrenheit.
2
In a large bowl, mix the sliced sweet potatoes, cumin, paprika, and olive oil until all slices are evenly coated.
3
Line a baking sheet with parchment paper and evenly place the sweet potato slices. Bake for 15 minutes or until slices are tender.
AVOCADO SPREAD
4
While the sweet potatoes are baking, prepare the avocado spread. In a medium bowl, combine the scooped avocado, lime juice, and sea salt. Mash together with the back of a fork until smooth.
ASSEMBLY
5
Once the sweet potato rounds are baked and cool enough to handle, spread avocado mixture evenly over each slice.
6
Finish by topping each canapé with a cherry tomato slice and a sprinkling of radish sprouts.
7
Serve immediately.
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Health Info
Macros
4g
CARBS
2g
FAT
0g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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