Updated: May 8, 2020
Tasty vegan appetizers, a quick vegan recipe to accompany your soup best served with the broccoli soup.
Course type: Appetizer, mini course
Preparation time: 15 minutes
Cook time: 15 minutes
Medium size Sweet potatoes- 2
Well ripened Avocado- 1
Small tomato- 1 or cherry tomatoes-4
Small onion- 1
Lemon juice- 1 tbsp
Salt as per taste
Pepper as per taste
Olive oil - 1 tbsp
Micro-greens of your choice- approx 1 cup
Homemade sprouts can be used too
Scoop out the ripened Avocado into a bowl, add lemon juice immediately, so that they don't loose their green colour. Now add finely chopped onion and finely chopped tomato along with Salt and pepper to taste.Mix everything very well, your Guacamole is ready to use.
Pre heat the oven to 200°C.
First slice the de-skinned sweet potato into 1 cm thick rounds. You can just scrub the skin after washing. Make sure all the pieces are more or less of equal size.
Take the olive oil, salt & pepper as per taste in a bowl and toss the Potatoes to coat the spices evenly.
Spread the slices in a baking sheet in one layer, keeping little space between each slice.
Bake them in a pre heated oven for 15 minutes. The baking time varies depending on the size of the slices you make, also on the oven temperature, so keep an eye after 12 minutes. The potatoes should NOT overcook.They should just be tender.
Take them on a serving tray, top each slice with 1 spoon Guacamole and garnish with Micro-greens and serve immediately.