Sweet Potato Toasts with Kale-Grapefruit Guacamole (Vegan, Gluten Free)
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 24 small toasts 1x
- Category: Appetizers
- Cuisine: Vegan
Sweet potato toasts are an absolute must try. Topped with a kale-grapefruit guacamole, they make a delicious healthy snack or appetizer, naturally vegan and gluten free.
Ingredients
Scale
For the sweet potato toats :
- 3 medium sweet potatoes, sliced
- 2 Tablespoons olive oil
- 1 teaspoon ground paprika
For the kale guacamole :
- 3 medium ripe avocados
- 2 large kale leaves, finely chopped
- 1/2 grapefruit, diced
- 1 small chili pepper, minced
- 1 garlic clove, minced
- 1 lime, juice
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- 2 Tablespoons (30g) pomegranate (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- For the sweet potato toasts: arrange sliced sweet potatoes on the tray, brush with olive oil and sprinkle some paprika over. Bake for 25 minutes, flipping half way through.
- Meanwhile, prepare the kale guacamole: using a fork, mash the avocados in a shallow dish. Add finely chopped kale, diced grapefruit, minced chili pepper and garlic, fresh lime juice, and olive oil. Season with salt and pepper, and combine well. Place in the refrigerator until ready to use.
- When the sweet potato toasts are baked through, top with guacamole and sprinkle some pomegranate over if desired. Enjoy straight away.
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