Sweet potato crostini with avocado


1 sweet potato 


2-3 avocados 

1/4 red onion

1 garlic clove

1/2 lime (the juice)

1 tbsp chopped cilantro (can be substituted with parsley)

salt and black pepper

olive oil 


pomegranate (optional)


Preheat your oven to the highest temperature and turn on the broiler.

Peel the sweet potato and slice it into a bit thicker than 1 cm slices. To make them round I cut around a small glass.

Toss them with olive oil and season with salt and black pepper. 

Put on a baking tray and under the broiler. Grill for 4-5 minutes, then turn and grill for another 1-2 minutes. Watch them carefully, because ovens are different and they easily burn. If you prefer you can use a broiling pan instead of putting them in the oven.

Let the sweet potato crostini rest on a cooling rack whilst making the avocado mash. 

Peel the avocado and destone. Scoop out the flesh and put in a bowl. Mash with a fork.

Peel and chop the red onion and garlic. Chop the cilantro and squeeze the juice out of the lime. Add everything to the avocado mash, blend well and season to taste.

Arrange the lettuce on a serving plate and the sweet potatoes on top. Put approximately 1 tsp of avocado mash on each crostini. Decorate with microgreens and pomegranate.

Microgreens and lettuce is great for our health, but it also makes me happy that my sponsor is supporting cancer research.

The recipe is sponsored by VAXA.

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