If you, like me, are making an effort to eat more whole, plant-based foods and fewer processed products, you might find it difficult to find decent snack-y type foods. This is especially true with the July long weekend coming up in a few days!
Whether you’ll be spending the long weekend in the city, at the beach, at the cottage, or even staycationing at home, summer weekends are sure to be packed with numerous opportunities to stuff one’s face with processed snacks and other not so healthy eats. Think potato chips and full-fat dip, chicken wings with butter-based hot sauce, mozzarella sticks. The list goes on…
I’ll be spending the long weekend up at my parents’ cottage and admittedly had a tough time coming up with healthy appetizer and snack ideas that will suit everyone’s tastes. I’ve volunteered to be the cook for the weekend, and while I’d like to serve healthier fare, it’s equally important to me that everyone enjoys the food. The goal is to find a happy medium. (Don’t worry Kel and Dad – there won’t be any tofu!)
These baked sweet potato rounds with black beans, avocado and Greek yogurt are made with whole, healthy ingredients and also happen to taste amazing – I’m willing to bet they’ll be a crowd pleaser at the cottage. Reminiscent of crostini or nachos, these Mexican flavoured one-bite wonders would also be ideal for a potluck, summer dinner party or movie night in.
For a crunchier version more similar to nacho or potato chips, slice the sweet potatoes much more thinly than I did here (making sure to reduce the cooking time accordingly) and bake until crisp.
What’s on your menu this long weekend?
- 2 medium sweet potatoes, sliced crosswise into 1/2-inch thick rounds
- Canola oil spray
- Salt and black pepper, to taste
- 1/2 cup canned black beans, rinsed and drained
- 1 medium avocado, diced
- 1/2 cup Greek yogurt
- 1 scallion, thinly sliced
- 1 red chile, thinly sliced (optional)
- Pre-heat oven to 425ºF. Arrange the sweet potato rounds in a single layer on a parchment-lined baking sheet with ample space between. Bake, flipping once halfway through cooking, until lightly browned on both sides and fork-tender, about 30 min. Let cool.
- Top each sweet potato round with a dollop of Greek yogurt, some beans, chunks of avocado, scallions and chile. Arrange on a serving platter and serve immediately.