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  • 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.

vegan bruschetta

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.

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