Tomato and Avocado Salsa on Sweet Potato Bread

Ingredients

2 x 250g sweet potato slices

10ml extra virgin olive oil

2 tsp. dried rosemary

Tomato and Avocado Salsa

200g tomato, diced

50g avocado, chopped

100g cucumber, chopped

40g red onion, diced

1 garlic clove, crushed

20g raw, unsalted almonds, chopped

20g fresh parsley, chopped

10g fresh mint, chopped

30ml balsamic vinegar

Method
Pre-heat oven to 180 degrees and line a baking tray with baking paperPlace the sweet potato slices onto the tray and drizzle olive oil over the top.

Season with rosemary and Himalayan salt.

Bake the sweet potato in the oven for 20-25 minutes, turning over after 10 minutes.

Once cooked set aside

Combine all the tomato and avocado salsa ingredients togetherDivide the sweet potato slices between two plates.

Pour the tomato and avocado salsa over the topDish one serving and refrigerate the second meal for tomorrow’s leftover

Nutrition Facts
Servings per recipe: 2

Serving size: 429.5g

Average Quantity -Per Serve Average Quantity – Per 100g
Calories 354 cal 82 cal
Protein 9.0g 2.1g
Fat, total 15.8g 3.7g
– saturated 2.4g 0.6g
Carbohydrate 39.5g 9.2g
– sugars 17.9g 4.2g
Sodium 44mg 10mg