Sweet Potato Bruschetta

LUNCH AND DINNER
Written By Rachel Saunders
Screenshot 2020-05-07 at 7.22.36 am.png

Serves 2. Ready in 40 mins.

Ingredients

  • 1 medium sweet potato

  • 1 teaspoon olive oil

  • 1 teaspoon salt

Salsa

  • 1 medium size tomato or 6-8 mini roma tomatoes

  • 1/2 avocado

  • 1/4 cup feta (crumbled)

  • 2 teaspoons balsamic vinegar

  • 2 teaspoons basil

Method

1. Pre heat oven to 180 degrees. Line baking tray with baking paper.

2. Cut sweet potato into 8 slices approx. 1.5cm thick. Place on baking tray and drizzle with olive oil, season with salt and place in oven for 25 minutes until golden and cooked through.

3. Dice tomato and avocado, add to a bowl and combine with balsamic and basil.

4. Once ready, take sweet potato slices from oven and cool for 10 mins.

5.  Spread each slice the salsa mixture, crumble feta over the top and enjoy!

Notes

  • To meal prep, try roasting sweet potato slices (these can also be frozen like this) and then making a separate container with the salsa or make fresh.

  • To make in 10 minutes instead, swap your roasted sweet potato slices for airfryer slices!

NUTRITION

Calories: 432 (Kilojoules: 1807)

Protein: 8g

Fat: 28g

Saturated Fat: 6g

Carbs: 32g

Fibre: 12g

Rachel Saunders
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