Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
  • 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.
  • 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.
  • When the sweet potatoes are just about ready, chop the avocado and gently fold it into the tomato mixture.
  • 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.