Gut Happy sweet potato and smashed avo wreath

 
 
Gut Happy Winter Warming Bliss Balls
 
 

The silly season has begun, and there is no excuses not to eat well this season with your Gut Happy guide to nutritious food.

This tapas style recipe is perfect for any gathering. It’s super simple and taste amazing, PLUS sweet potato is rich in Vitamin E and C, which acts as antioxidants in the body and improve immune and cardiovascular health (any excuse to eat this dish!).

Enjoy your healthy Christmas with us xx

 
 

Ingredients

Makes approx 18 individual servings.

  • 2 medium sweet potatoes of similar width

  • 1 -2 tablespoons coconut oil for roasting

  • Approximately ½ punnet of cherry tomatoes

  • 1 large ripe avocado

  • 2 1/2 tablespoons of marinated goats cheese feta

  • 1 garlic clove, minced

  • 1 tablespoon of lemon juice, freshly squeezed

  • Pinch of sea salt and pepper 

  • ½ medium red onion, 

  • 4 - 6 large basil leaves, plus 2 extra for decoration

  • 2 Tbs Gut Happy partially hydrolyzed guar gum (good gut food)

 

Method

Preheat oven to 180 degrees celcius. 

 SWEET POTATO PREPARATION

1.    Peel and slice sweet potato into 1 - 1 ½cm thick slices. Coat in coconut oil and season with sea salt, bake in preheated oven for 25 to 30 minutes, or until soft and golden.

2.    Once baked allow to cool slightly before adding topping.

3.    While the sweet potato is baking start preparation for the avocado smash.

AVOCADO SMASH PREPARATION

 1.    Cut avocado in half and scrape both halves out into a medium bowl. Mash avocado with fork until smooth.

2.    Add marinated goats cheese feta, minced garlic, freshly squeezed lemon juice, Gut Happy Partially hydrolysed guar gum and sea salt and pepper to taste. Stir until well combined

 ONION AND BASIL TOPPING

1.    Finely dice red onion 1 to 2 mm.  

2.    Add 4 large basil leaves to diced onion and continue to chop until basil is similar size to onion, mix well.

 TO ASSEMBLE

1.    Place baked sweet potato into a circle on a serving platter with each edge touching to form a wreath shape.

 2.    Spoon 1 to 2 tablespoons of avocado smash evenly onto each sweet potato slice.

 3.    Place ½ cherry tomato on top of the avocado.

 4.    Sprinkle ½ to 1 teaspoon of onion and basil topping onto the cherry tomato.

 5.    Decorate wreath with leftover chopped cherry tomatoes and basil leaves

 Ready to serve!

 
 
Tamara GrieveComment