Sweet Potato Bruschetta
I love to entertain…I get it from my mama!
Buttttt, living in a tiny NYC apartment doesn’t leave much opportunity to host large dinner parties…not that I even have a real kitchen table!
So when my friend Samantha was coming over for lunch last week, I decided instead of going out for lunch, to e n t e r t a i n!!! Sam is a trainer and teaches upwards of 4 dance/strength training classes — 60 to 90 minutes each — every day! (Not to mention she’s an aspiring Broadway star & 110% worthy!!)
As a nutrition grad student, I knew I needed to replenish her calories, electrolytes, and ENERGY with a nourishing lunch. So here’s the #MeatlessMonday-approved menu I created:
- Sweet Potato-Plum Bruschetta (see recipe below!).
- Raspberry Salad with a mixture of grains and spicy roasted pepitas with a sweet red wine vinegar dressing (Easy recipe later this week!).
- Hearty grains like quinoa and farro restore carbohydrate reserves that are quickly depleted with vigorous and extensive exercise.
- Homemade dressing made with healthy fats, acidity, minimal added sugar, and a perfect blend of spices to perfectly complement your favorite vegetables.
- Raspberries supply sweetness, charm, and fiber to this rainbow salad!
- Lemon Water to alkalinize and refresh our bodies.
Lunch was not only eye-catching, but palate-pleasing, satiating, and nourishes without punishing.
For a *SPRING* take on SWEET POTATOES (the health benefits are just as robust when it’s not Thanksgiving!!), I used them as a base substitute (instead of bread) in this bruschetta-type creation. Richer in magnesium than a banana, sweet potatoes are an excellent source of carbohydrates with fiber, vitamin A, and blood sugar steadying benefits.
Topped with a delectable combination of cucumbers, onions, and my current spring favorite– PLUMS
— for a unique sweet and savory home run for your taste buds!
Next time you entertain, or want a fancier-than-usual snack, make this simple combination…
- 1 medium to large sweet potato, cut into large slices, about ¼” thick
- Olive oil to thoroughly coat slices
- Salt and pepper
- 1 small peruvian cucumber, finely chopped
- ¼ cup white or yellow onion, finely chopped
- 1 medium plum, finely chopped
- ½ roasted red pepper, finely chopped
- ½ tbsp Red wine vinegar
- Black pepper and oregano, to taste
- ½ oz Goat cheese, crumbled or Avocado, finely chopped
- Optional: Spicy Roasted Pepitas, to top
- Preheat oven to 425°F.
- While oven is preheating, prep sweet potato by lightly coating slices with olive oil, salt and pepper in a small bowl. On a tin foil-lined cookie sheet, evenly space slices. Bake for 25 minutes, then remove from oven, flip slices, and then return to the oven for another 10-15 minutes, until slices are browned on the exterior. The goal is to have crispy edges, but a soft bite in the middle.
- While sweet potato slices are roasting, prepare your bruschetta topping. Finely chop all vegetables and plum, toss with red wine vinegar, add spices. Mix thoroughly and let sit while sweet potatoes continue cooking.
- When potatoes are done, remove from oven and let cool for at least 15 minutes. Top with bruschetta. Add goat cheese or avocado towards end and top with spicy roasted pepitas, if desired.
- Serve while room temperature to warm so sweet potato slices do not get soggy. If prior preparation is desired, bake potato slices, allow to cool to room temperature, then just before serving, top with bruschetta. Enjoy this spring treat!
Will you try this recipe next time you crave an upscale, but simple-to-make appetizer or snack??
Preheat oven to 425°F.
While oven is preheating, prep sweet potato by lightly coating slices with olive oil, salt and pepper in a small bowl.
On a tin foil-lined cookie sheet, evenly space slices. Bake for 25 minutes, then remove from oven, flip slices, and then return to oven for another 10-15 minutes, until slices are browned on the exterior. The goal is to have crispy edges, but a soft bite in the middle.
While sweet potato slices are roasting, prepare your bruschetta topping. Finely chop all vegetables and plum, toss with red wine vinegar, add spices. Mix thoroughly and let sit while sweet potatoes continue cooking.
When potatoes are done, remove from oven and let cool for at least 15 minutes. Top with bruschetta. Add goat cheese or avocado towards end and top with spicy roasted pepitas, if desired.
Serve while room temperature or slightly warm so sweet potato slices do not get soggy.
If prior preparation is desired, roast potato slices, allow to cool to room temperature, and just before serving, top with bruschetta.
Enjoy this spring treat! XO
