| 9 | 45 | 88 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 2 medium potato | Sweet potato |
| 1 tbsp | Coconut oil |
| 1 tsp | Cayenne pepper |
| 1 tsp | Paprika |
| 5 medium | Tomato (vine ripened, chopped) |
| 1/2 cup | Green onion, scallion, ramp (chopped; green part only) |
| 1 tbsp | Basil, fresh |
| 1 tbsp | Balsamic vinegar |
| 1 pinch | Salt and pepper (to taste) |
Preheat oven to 180 degrees Celsius.
Wash sweet potato and cut into disks about 2-3 centimeters thick.
Coat with coconut oil, cayenne pepper and paprika.
Add sweet potato to the oven and cook for around 20 minutes. Flip them over after 10 minutes.
Chop the green onion and tomato and add to a bowl. Season with balsamic vinegar, salt and pepper.
Add a small amount of the salsa mixture to the top of the sweet potato.
Add a couple of sprigs of fresh basil.
Finish it off with a small drop of balsamic vinegar.
Enjoy!
| Vegetables | 1.9 |
