Sweet Potato Bruschetta
23 December 2018 | 0 comments
Impress your guests with this simple to make but fancy sweet potato bruschetta – topped with a sunflower seed pate, caramelised onions and fresh herbs.
Merry Christmas you guys. I come bringing gifts of the easy but impressive kind today. Something you can whip up in about half an hour and serve at a festive gathering.
Your classic bruschetta have been made over – no bread, no cheese – they’re made from sweet potato rounds and topped with a crunchy sunflower seed pate with a sweet balsamic caramelised onion.
Not quite the same crunch factor as toasted bread provides, however the flavours are perfectly balanced and you’ll be catering to those on a range of special diets (gluten free, grain free, dairy free, vegan).Sweet Potato Bruschetta with Sunflower Seed Pate + Caramelised Onions - find it here! Click To Tweet
Health + Nutrition highlights
- Naturally gluten and dairy free
- 13g protein per serve
- 10g fibre per serve (we need at least 25g a day as healthy adults)
- Source of beta-carotene, the dietary precursor to vitamin A (immune, skin and mucosal health)
- Source of heart healthy mono-unsaturated fatty acids
- Source of the antioxidant vitamin E (thank you raw sunflower seeds)
I haven’t put together a Plant-Powered Christmas Menu for 2018, but you can check out last year’s menu here.
Stay safe, happy and well my friends!
We’ll be having another Big Fat Croatian Christmas here – I’ll be making my famous Raw Snicker’s Cake for dessert. This cake has been the bane of my life – it is SO bloody fiddly to make. The fam have all but demanded it – so now I’ll have to clear a good couple of hours in the kitchen just to make this damn cake!
Lucky it’s so delicious!
See you in 2019, big love and thank you for being a part of Ascension Kitchen.
If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.
Sweet Potato Bruschetta
Impress your guests with this simple to make but fancy sweet potato bruschetta – topped with a sunflower seed pate, caramelised onions and fresh herbs. Yields 15-16 bruschetta, serves 4.
- 2 sweet potatoes
- drizzle olive oil
- 1 tablespoon olive oil
- 2 large white onions
- generous pinch coarse sea salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
Sunflower seed pate:
- 1 cup sunflower seeds raw
- 1 stalk celery
- 1 tablespoon red onion minced
- 2 tablespoons nutritional yeast
- 2 teaspoons onion powder
- ½ teaspoon coarse sea salt
- juice of one lemon
- Start with the sunflower seed pate. Blend all ingredients in a food processer until it resembles a pate – stop and scrape the sides as you go. Set aside.
- Pre-heat oven at 225˚C / 437˚F. Wash sweet potatoes, pat dry, and slice into rounds just under 1cm in thickness.
- Lightly coat/drizzle with olive oil, arrange on a tray lined with baking paper and bake for 10 minutes on each side. Remove and set aside.
- To make the caramelised onion, peel then finely slice the onions. Heat oil in a fry pan, then cook onions with salt (low-medium heat) until golden, or about 15-15 minutes.
- Add balsamic vinegar and maple syrup, then cook a further 10-15 minutes. Resist the urge to turn the heat up, or it will burn and stick.
- To serve, spoon a little of the sunflower pate over each sweet potato round, add caramelised onion, garnish with fresh herbs if desired (eg rosemary), and enjoy!