Sweet Potato Rounds with Cilantro Yogurt Sauce & Black Bean Pico

August 28, 2016Allison Murray

Tattooed Martha - Sweet Potato Rounds with Cilantro Yogurt Sauce & Black Bean Pico (10)

I know a lot of people are excited for the upcoming fall football season, but I have to admit that I’m mostly excited about having excuses to make a ton of finger food and appetizers! It can become a little difficult preparing food for multiple guests though when you have to consider dietary restrictions, so I made it simple with this gluten-free friendly recipe.
Deliciously roasted sweet potato rounds made the base for a layer of tangy avocado cilantro yogurt sauce, spicy black bean pico de gallo, and fresh cilantro. They’re filling, healthy, and irresistible making for the perfect guilt-free game day snack!

You can't beat tasty AND healthy!
Ingredients:

  • 1 Tbs olive oil
  • 2 small sweet potatoes, scrubbed clean and sliced into 1/4 inch thick disks

Avocado Cilantro Yogurt Sauce:

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  • 1 ripe avocado, peeled and pitted
  • 1/4 cup plain non-fat Greek yogurt
  • Juice from 1/2 a lime
  • Salt and pepper to taste

Black Bean Pico de Gallo:

  • 1 medium sized roma tomato, finely chopped
  • 1 jalapeno (ribs and seeds removed for a milder taste), finely chopped
  • 2 Tbs finely chopped shallot
  • 2 – 3 Tbs canned black beans, rinsed
  • 2 tsp fresh lime juice
  • Salt and pepper to taste

Tattooed Martha - Sweet Potato Rounds with Cilantro Yogurt Sauce & Black Bean Pico (1)

Preheat oven to 400 degrees F and line a baking sheet with foil (easy cleanup!). Coat with olive oil and then arrange sweet potato slices in a single layer. Place in the oven to bake for 30-35 minutes or until bottoms are lightly browned.

You can't beat tasty AND healthy!

Remove from the oven and let the slices cool for a few moments.

You can't beat tasty AND healthy!

While you’re waiting, prepare your sauce and pico.

In a small bowl mash together all of the sauce ingredients until smooth. Cover and refrigerate until ready to use. Sauce will hold for 3-4 days so it can also be made ahead.

In a separate small bowl, stir together all of the pico de gallo ingredients until mixed. Cover and refrigerate until reader to use. Pico will hold for 3-4 days as well.

You can't beat tasty AND healthy!

When ready to assemble everything, spread a layer of the yogurt sauce onto the tops of the sweet potato rounds.

You can't beat tasty AND healthy!

Top with a spoonful of pico de gallo and a fresh cilantro leaf. Serve right away.

You can't beat tasty AND healthy!

Enjoy!

You can't beat tasty AND healthy!

Comments (2)

  • Deirdre

    August 29, 2016 at 3:31 AM

    Hi Alison,
    Love the look of the new chair.
    The gold looks amazing!
    I hope that Vinyl spray paint available in Australia as you have inspired me to search the op shops and try it out on a chair of my own.
    I too am a crafty person. You just need vision to see something old and give it new life!
    You certainly have an eye for that!!
    Keep posting any new furniture makeovers, your chair is awesome!
    ???
    Deirdre

  • Pat Schwab

    September 4, 2016 at 5:19 AM

    Allison, Yum! I love this idea. I am thinking of all kinds of toppings. If you have leftovers how are they to eat later?

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