2 medium sweet potatoes, scrubbed and sliced into 1/4-inch thick pieces
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Sea salt, to taste
1 1/2 teaspoons olive oil
1 large avocado, pitted
1/4 cup fresh lime juice
1/2 teaspoon sea salt
5 cherry tomatoes, sliced into 1/8-inch thick pieces
1/2 cup radish sprouts
1 TBSP ZUBI’S Crema
Instructions
Preheat oven to 400° F
Pre-slice sweet potatoes
Add the sliced sweet potatoes, cumin, paprika, olive oil, and sea salt to a bowl. Toss to coat.
Line a baking sheet with parchment paper and spread the sweet potato slices out into a single layer. Bake for 15 minutes or until tender.
Scoop the flesh of the avocado into a medium bowl. Add the lime juice and 1/2 teaspoon sea salt and mash together with the back of a fork. ZUBI’S Crema
Spread the sweet potato slices out of a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprinkling of radish sprouts.
