close
description

Get Our 5-Star Recipe App!

400+ recipes from 50 leading chefs.

Personalized shopping lists and weekly recipe updates.

Sweet Potato Bruschetta with Avocado-Tomato Topping

Sending
(71)
  • Ready In:
  • Makes about 8 bruschetta

Sweet potatoes are endlessly versatile, and this inventive vegan bruschetta recipe offers a great new way to enjoy them. Simply slice sweet potatoes lengthwise into long, half-inch-thick slabs, and roast them in the oven to take the place of toasted bread. Top them with sliced cucumbers, fresh arugula, and a tangy mix of tomatoes and avocado, and you have a fresh and healthy take on a classic appetizer or snack! If Campari tomatoes—sometimes called “on-the-vine tomatoes” are available, use them. They are uniquely sweet and juicy.

Ingredients

  • 2 medium or large sweet potatoes, scrubbed and rinsed
  • 1 cup seeded and diced fresh tomatoes, such as Camparis
  • ¼ cup minced red onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • Black pepper
  • 1 avocado, pitted, peeled, and chopped
  • 1 large cucumber, thinly sliced
  • 1 cup baby arugula

Instructions

  1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
  2. Slice the sweet potatoes lengthwise into ½-inch-thick slices. Lay the slices flat on the prepared baking sheet and bake for 35 to 40 minutes, until the edges are browned and the slices are easily pierced with a fork.
  3. While the sweet potatoes are baking, combine the diced tomatoes, red onion, garlic, basil, lemon juice, salt, and pepper in a medium bowl. Cover and let sit until the sweet potatoes are done.
  4. When the sweet potatoes are just about ready, chop the avocado and gently fold it into the tomato mixture.
  5. Top the sweet potato slices with sliced cucumber and baby arugula, and then spoon with 2 to 3 tablespoons of the avocado mixture on top.

Let us do your meal planning.

Save time, money, and the headache of what to cook with our customizable weekly meal plans.

Start Free Trial

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App
description
about the author

Ashley Madden

Ashley is a full time food lover and self professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute and healthy food blogger.  Ashley is adamant that health starts in the kitchen. She specializes in plant based, gluten free and oil free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Ashley works with individual clients, does private and group cooking classes and educates others on the power of a healthy, plant based diet and lifestyle.

see more from this author
description
Free Download

FOK’s Autumn Celebration e-Cookbook

Our tasty make-ahead menu leaves more time for socializing.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.