Sweet Potato Bruschetta with Avocado-Tomato Topping
Sweet potatoes are endlessly versatile, and this inventive vegan bruschetta recipe offers a great new way to enjoy them.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Measuring spoon
- Measuring cup
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
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