Recipes Wellness

Vegan Sweet Potato and Avocado Bites

September 5, 2016
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Labor Day weekend has come and gone, and today, I’m so excited to share I recipe I made not once — but twice — over the holiday weekend: Vegan Sweet Potato and Avocado Bites! My little brother visited us Friday through Sunday, and Ben’s family visited us Sunday through Monday. It was a weekend filled with new recipes, hostessing, and lots of much-needed relaxing! I hope your weekend was wonderful, too!

Lately, I’ve been saving as many vegan recipes as possible, because it’s so easy to get stuck in a food rut and to eat the same foods over and over again. It’s natural to stick to what we know and love (For me, that’s definitely anything you can eat with hummus!) so I’ve been doing my best to try new recipes as often as I can. These Vegan Sweet Potato and Avocado Bites were a major success with my little brother and Ben’s family, so I hope you enjoy the recipe, too!

Vegan Sweet Potato and Avocado Bites

Kelly Zugay - Wisconsin Lifestyle, Beauty, Wellness Blog - Vegan Sweet Potato and Avocado Bites Photo Kelly Zugay - Wisconsin Lifestyle, Beauty, Wellness Blog - Vegan Sweet Potato and Avocado Bites Photo Kelly Zugay - Wisconsin Lifestyle, Beauty, Wellness Blog - Vegan Sweet Potato and Avocado Bites Photo

Vegan Sweet Potato and Avocado Bites

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Sea Salt
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 3 Sweet Potatoes, Sliced to 1/4 Inch
  • 1 Avocado, Mashed
  • 1 Lime
  • 1/4 Container of Cherry Tomatoes
  • Radish Sprouts or Radish Slivers

Steps

  1. Preheat the oven to 400º F.
  2. In a mixing bowl, combine Paprika, Sea Salt, and Extra Virgin Olive Oil.
  3. Add sliced Sweet Potatoes to the mixture, coating the slices with Paprika, Sea Salt, and Extra Virgin Olive Oil.
  4. On a baking sheet covered with foil, place the Sweet Potato slices, one by one. Then, place the Sweet Potatoes in the oven for 15 minutes.
  5. While the Sweet Potatoes are in the oven, combine the mashed Avocado and Lime Juice, and add a pinch of Sea Salt.
  6. Slice the Cherry Tomatoes in half.
  7. Bring the Sweet Potatoes out of the oven, and place them on a plate or serving platter.
  8. When the Sweet Potatoes have slightly cooled, top each slice with a dollop of the Avocado mixture.
  9. Then, garnish with a Cherry Tomato half and Radish Sprouts or Radish Slivers.
  10. Serve.

I recently celebrated four months of being vegan — which is so, so exciting! Since I’ve become vegan, a lot has changed — and everything for the better! Thanks to lots of great educational resources and continued learning, every day, I’m more and more confident in the decision, too!

Whether you’re looking toward becoming vegan, or you simply want to try a healthy recipe, I hope you enjoy this recipe, as well as the other recipes I’ve shared so far! Thank you so much for reading!