If you’re anything like me, you’re ready for the holiday eating to be over. And, you’re probably still facing some additional parties and get togethers which can sideline our desire to eat healthy.
Kuel Life contributor, Wendy Hodge offers up this party-ready dish as an alternative to many of the heavier, fattier options out there. I love the colors… they are OF the SEASON.
The sweet potato subs in nicely as a tasty base, and the salsa style topping has a light, fresh dressing.
Wendy is a health and fitness coach and has a penchant for creating healthy and delicious recipes. We are lucky she is willing to share them with us. And, if you want more of her recipes download her e-book Healthy Deserts & Snacks from the Kuel Shop.
- 1 sweet potato
- 1 tbsp oil – coconut or olive
- 1 tsp sea salt
- 1 tsp paprika
- 2 tomatoes
- 1 red onion
- 2 tsp Italian herbs (basil, thyme, rosemary)
- 2 tsp olive oil
- Pre heat oven to 180℃ and line a baking tray with baking paper.
- Slice the sweet potato into even ½ inch thick slices.
- Place slices on the tray and coat with the oil. Sprinkle over the salt and paprika.
- Bake for approximately 30 minutes, until cooked but firm.
- Remove the crostini from the oven when cooked and allow to cool.
- While the crostini are cooking, chop and dice the avocado, tomatoes & onion.
- Combine in a bowl with the oil and herbs.
- Top the crostini with salsa just prior to serving.
The crostini base can be baked a day or two ahead of time if necessary. Keep refrigerated until you’re ready to use them.
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