Portions: 02 Preparation time: 30 minutes

Baked sweet potatoes with guacamole and bruschetta tomatoes + herbs OLE!

– 3 large sweet potatoes
– 1 ripe avocado
– ½ lemon or lime
– salt
– freshly ground black pepper
– favourite herbs
– olive oil
– 1 or 2 cloves of garlic
Bruschetta tomatoes + herbs OLE!
– thyme leaves (optional)
– chopped coriander for guacamole (optional)
– pomegranate seeds for decoration
– lettuce for decoration

Wash sweet potatoes thoroughly, dry them and cut into slices.
Rub each piece with oil, salt, pepper and sprinkle with your favourite herbs.
Place potatoes on a baking sheet and bake in the oven at 180 degrees for about 20 minutes, until soft and crispy on top.
Make guacamole during this time. Cut the avocado in half. Remove the pit, peel it and smash it thoroughly with a fork. Add lemon juice, salt, pepper (can be replaced with cayenne), squeezed garlic.
Put a large spoonful of guacamole and Bruschetta OLE! on the baked sweet potatoes and decorate with pomegranate seeds. Can also sprinkle with olive oil. Serve hot or cold.