Sweet Potato Bruschetta

Nov 19, 2019

Ingredients:

  • 1 protein pack from Betsy’s Pantry: shrimp, chicken, or flank steak
  • 2 medium sweet potatoes
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 5 small tomatoes, chopped
  • 1 small red onion, diced
  • 2 sprigs fresh basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon balsamic vinegar, plus extra for topping
  • salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Wash sweet potatoes and cut into 1 inch disks. Coat with coconut oil, cayenne pepper and paprika. Place sweet potatoes in single layer on baking sheet and bake for 20 minutes, turning after 10. Combine red onion and tomato in a bowl, seasoning with balsamic vinegar, salt and pepper. Mix in chopped protein of your choice. Add a small amount of the mixture to each sweet potato round. Top with the fresh basil and drizzle with a small amount of balsamic vinegar.

Nutritional Information
Calories: 90 Protein: 2g Carb: 16g

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