Name: Sweet potato rounds with black beans, avocado & Greek yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium sweet potatoes, sliced crosswise into 1/2-inch thick rounds; Canola oil spray; Salt and black pepper, to taste; 1/2 cup canned black beans, rinsed and drained; 1 medium avocado, diced; 1/2 cup Greek yogurt; 1 scallion, thinly sliced; 1 red chile, thinly sliced (optional)

Description

Bite-sized sweet potato rounds topped with creamy Greek yogurt, black beans and avocado – a vegetarian whole foods appetizer with lots of flavour

Ingredients

Scale

2 medium sweet potatoes, sliced crosswise into 1/2-inch thick rounds
Canola oil spray
Salt and black pepper, to taste
1/2 cup canned black beans, rinsed and drained
1 medium avocado, diced
1/2 cup Greek yogurt
1 scallion, thinly sliced
1 red chile, thinly sliced (optional)

Instructions

Pre-heat oven to 425ºF. Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet with ample space between. Bake, flipping once halfway through cooking, until lightly browned on both sides and fork-tender, about 30 min. Let cool.
Top each sweet potato round with a dollop of Greek yogurt, some beans, chunks of avocado, scallions and chile. After this, Arrange on a serving platter and serve immediately.

Prep Time: 10 minutes
Cook Time: 30 minutes