Melt the coconut oil. Slice the sweet potatoes crosswise, about half a centimetre thick, leaving the skin. In a large bowl, add the cumin, paprika, liquid coconut oil and sea salt to the sweet potato slices and mix well.
Evenly place the sweet potato slices on a baking sheet lined with parchment paper. Bake for 30 minutes, then turn the oven to 'broil' and grill the potatoes 1-2 minutes on each side until they are golden brown, making sure not to burn them! Let cool.
While the potatoes are cooking, prepare the salsa and guacamole.
Arrange the roasted potato slices on a nice wooden board or plate. Add a dollop of guacamole on each slice and top with the almond salsa. Garnish with fresh chopped cilantro.
Soak 1/4 cup of almonds overnight. In the morning, rinse, drain, peel and chop the almonds coarsely and set aside.
Dice the cherry tomatoes and red pepper.
Chop the olives and slice the green onions.
Put all the ingredients into a small bowl, add olive oil, lemon juice, salt and pepper. Mix well.
How It's Made: Guacamole
1 large avocado
Half a small garlic clove(s)
1 tablespoon of extra-virgin olive oil
1/4 cup of lemon juice
2 pinches of sea salt
Freshly ground pepper
Finely grate the garlic with a microplane.
Put the avocado flesh in a bowl and add the remaining ingredients.
Mash with a fork to mix, making sure to keep big chunks of avocado for texture.
Adjust seasoning to taste.
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!
Yummy filling party snackWritten By: Sarah
Great variety of textures and taste. Sweet potato, zingy crunchy salsa and rich guacamole. Yummy, but don't eat too many as quite filling. Didn't use olives, as I don't like them.