sweet potato bruschetta

Spring means fresh herbs in my garden.  My favorite herb – and the one I cook with most – is basil.  I feel like you can do a lot with basil, but I’m still a sucker for bruschetta.  This sweet potato bruschetta is a healthy take on the traditional kind, made with grilled sourdough bread.  I swap bread for sweet potatoes; You still get the crunch and flavor but without all of the guilt!



Olive oil spray
1 large sweet potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
½ red onion, chopped
½ cup cherry tomatoes, quartered
½ avocado, chopped
a few sprigs of fresh basil leaves
a drizzle of balsamic glaze

Preheat oven to 450F.  Spray a baking tray with oil and spray the potato coins with 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 for 15 to 20 minutes; carefully flip coins over and roast for another 15 minutes.  Broil for 2 minutes.  In the meantime, 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!

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