Avocado and Sweet Potato Crostini
Ingredients
Yield: 8 servings
2 sweet potatoes (about 20 ounces)
1 pomegranate
1 large ripe avocado
1 lemon
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chopped cilantro - divided
1 teaspoon black sesame seeds
Nutrition information
Serving size: 2 Slices
Calories: 120
Total Fat: 3.1 g
Saturated Fat: 0.4 g
Monounsaturated Fat: 1.7 g
Polyunsaturated Fat: 0.3 g
Protein: 2 g
Carbohydrate: 22 g
Sugars: 7.8 g
Dietary Fiber: 4.7 g
Sodium: 102 mg
Source: Spectrum Health Culinary Medicine
Instructions
1. Heat oven to 425 degrees.
2. Line a large baking sheet with parchment paper.
3. Cut the sweet potatoes into ½ inch circles and place them on the baking tray. Bake for 10 minutes and then flip them over and bake 10 more minutes.
4. In a medium sized mixing bowl, fill it up half-way with water, place the pomegranate in the bowl. Insert a paring knife into the top of the pomegranate to crack it open. Then remove the edible fruit (arils) from the pomegranate. Set them aside in a small bowl.
5. In another small bowl, add the avocado pulp, zest from the lemon, 2 teaspoons of lemon juice, salt, black pepper and 2 tablespoons of the cilantro. Mash until just a few avocado chunks remain.
6. To serve top each sweet potato slice with some avocado, pomegranate arils, sesame seeds and cilantro.