Not to mention the simplicity, some of the best plant-based creations are just a few delicious and complementary ingredients.
After some easy steps of roasting, mashing, and assembling, you’ll have a vegan appetizer that will impress even the fanciest cook.
The warmth and chewiness of the sweet potato along with the creamy guacamole and crunchy mung beans…let’s just say it’s a party in your mouth.
These are a great start to any shindig.
Plant-Based Benefits:
Mung bean sprouts are high in vitamin K (for healthy bone density), C (immune boosting), and folate (for healthy blood cells). All raw sprouts are total superfoods. Since they have started their growing process, they are an easily digestible, living food with more nutrients per calorie than any other food.
Sweet potatoes have been a staple in the diet of some of the longest living peoples in history (Okinawans). They have more Vitamin A than any other food, they are packed with healthy carbohydrates, antioxidants, and are stars for combatting inflammation and oxidation. Eat em’ up! I always get delicious, organic sweet potatoes from Spud to my door every Tuesday. Man, I love Tuesdays!! Use my code CRVAN-MURJUB for 20$ off your first order.
Avocados are packed with monounsaturated fatty acids. Great for the hair, skin and nails!
Sweet Potato Guacamole Bites
Serves: 6-8
Time: 30 minutes
Ingredients:
2-3 sweet potatoes, sliced in 1/4 inch thick discs
pinch of salt and pepper
2 avocados
Juice of 1/2 lime
1 garlic clove
As many mung bean sprouts (or sprout of choice) as you like
Directions:
Preheat oven to 400 degrees F
Lay out discs on parchment covered baking sheet. Sprinkle with pepper and salt
Bake sweet potato discs for 25 minutes, flipping once
Meanwhile, prepare the guacamole: mash the avocados with garlic and lime juice.
Assemble the artwork. Place sweet potatoes on a plate with a dollop of guac, and a few sprouts.
Enjoy!