These colourful and hearty bites are one of those great nibbles you’ll find yourself whipping up again and again. The beans and sweet potato both contain a great amount of fibre that helps you feel full and keep hunger at bay. Don’t be surprised if these disappear first at your next gathering.
Pair with Yuzo Basil Ricky!
Preheat oven to 425 F (220 C). Place 2 baking trays in oven to warm.
Cut unpeeled sweet potatoes into 1/4 in (0.6 cm) thick rounds and place them in bowl along with coconut oil and smoked paprika. Gently toss to coat. Tumble sweet potatoes in a single layer onto hot baking trays. Roast in preheated oven for 12 to 15 minutes, until bottom is lightly golden brown. Flip sweet potatoes over and roast for an additional 8 to 10 minutes. Remove from oven and set aside.
In large bowl, whisk together olive oil, honey, vinegar, chili powder, cumin, and salt until well combined. Gently fold tomatoes, chickpeas, beans, corn, shallots, serrano or jalapeno pepper, bell pepper, and cilantro into dressing. Allow mixture to sit at room temperature for at least 30 minutes. Vegetable caviar may also be covered and refrigerated up to 4 hours before serving.
Cut avocado into small dice, place in bowl, and drizzle with lemon juice. Mash lightly with fork to create a chunky paste.
To assemble bites, place roasted sweet potato slices on platter. Top each round with a smear of avocado mixture and a generous dollop of vegetable caviar. Serve immediately.
This recipe is part of the Holiday Cocktail Party collection.
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