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Sweet Potato Bruschetta

Rebecca Weller - Vegan Sparkles
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 -4

Ingredients
  

  • 1 large Sweet Potato scrubbed and cut into 1-inch thick 'coins' (unpeeled)
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Red Onion peeled and chopped
  • 1/2 cup Cherry Tomatoes quartered
  • 1/2 Avocado peeled and chopped

To Serve

  • A few sprigs of fresh Basil leaves
  • Balsamic Glaze

Instructions
 

  • Preheat oven to 230C/450F (or a little higher if your oven is not fan-forced).
  • Grease a baking tray with oil and rub the potato coins in the oil, being sure to coat both sides. Lay coins flat on the tray in a single layer and season with sea salt and cracked black pepper.
  • Roast potato coins, undisturbed, for 15 to 20 minutes. Carefully flip coins over - the undersides should be dark golden brown. If they're not, let them roast a little longer.
  • Return to the oven and allow to roast for another 10 minutes or so - until the tops match the undersides.
  • Meanwhile, combine onion, tomatoes and avocado in a bowl.
  • When the potatoes are done, remove from oven and place onto serving plates.
  • Top each coin with bruschetta salad mix and garnish with fresh basil leaves. Drizzle with balsamic glaze, serve, and enjoy!