Sweet Potato Avocado Spinach Cream Stacks

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Sweet Potato Avocado Spinach Cream Stacks

Savoury, comforting, healthy, delicious.. these Sweet Potato Avocado Spinach Cream Stacks sure hit the spot! You can serve the dish as an appetizer or a light main. There are three main steps to make the recipe: roast the sweet potato rounds, make the avocado spinach cream, then assemble the stacks. 

Not only is the recipe drool-worthy, it’s packed with nutrients, healthy fats and fiber. I like roasting the sweet potatoes with a little bit of coconut oil. While coconut oil does have a high level of fat, it’s in the form of health-promoting medium-chain saturated fats called lauric acid. Lauric acid is converted in the body into monolaurin, an antiviral, antibacterial that destroys harmful organisms. Medium-chain fats are also easily absorbed and used as an energy source in the body. So, don’t be afraid of eating fat! In addition to the coconut oil, the avocado cream is another source of healthy fat in this recipe. Avocados are an excellent source of monounsaturated fatty acids, potassium, vitamin E, B vitamins and fiber. Fun fact: one avocado has the same potassium level as two to three bananas! With two cups of spinach, the recipe is also a source of vitamins K and C, folic acid, iron, magnesium, and manganese. Last but not least, the sweet potato rounds offer an excellent source of vitamins A, C and B6. What a powerful nutrient mix! I’ll definitely be making this recipe over again. I hope you’ll enjoy it! 

Sweet Potato Stacks with Avocado Spinach Cream
Serves 2
A savoury and delicious plant-based recipe best served as an appetizer or light main.
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  1. 1 sweet potato, peeled and sliced into 1/4" thick rounds
  2. 1 tbsp coconut oil
  3. 1 avocado, pit removed
  4. 2 cups spinach
  5. 3 tbsp nutritional yeast
  6. 1 tbsp apple cider vinegar
  7. Pinch pink Himalayan salt
To garnish
  1. 2 scallions, chopped
  2. 2 tbsp nutritional yeast
  3. Pomegranate seeds
  4. Microgreens
Roast the sweet potato rounds
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place sweet potato rounds in a single layer on a parchment-lined baking sheet. Coat the tops of the sweet potato rounds with coconut oil. Roast for 25 - 30 minutes, or until softened.
  3. Remove the sweet potato rounds from the oven and let cool for a few minutes.
Make the avocado spinach cream
  1. While the sweet potato rounds are in the oven, make the avocado spinach cream. In a food processor, process avocado, spinach, nutritional yeast, apple cider vinegar and a pinch of salt until smooth and creamy.
Assemble the sweet potato stacks
  1. Stack the sweet potato rounds with avocado spinach cream between each layer. I used five sweet potato rounds for each main stack to make three portions.
  2. Top the stacks with scallions, pomegranate seeds, microgreens and a sprinkle of nutritional yeast.
  3. Enjoy right away!
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