For me, bruschetta used to be a food of the past! Bruschetta made with gluten free bread just didn’t cut it. That is, until my friend Sarah made SWEET POTATO bruschetta for us at a Nutritionist Potluck! MIND.BLOWN.

Needless to say, it was delicious and I decided to do a festive take on it, especially since I found orange and yellow tomatoes in the grocery store this week! I think it was meant to be.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Recipe type: Appetizer / Snack
Serves: 4
  • 1 sweet potato
  • 2 medium tomatoes (I used orange and yellow ones)
  • ¼ red onion
  • 1 clove garlic
  • 5 leaves basil
  • 1 TBSP coconut oil, melted
  • drizzle of olive oil (About 1 tsp)
  • drizzle of balsamic vinegar (About 1 tsp)
  1. Preheat oven to 400F
  2. Slice sweet potato into rounds
  3. Melt coconut oil and rub on the top of the sweet potato (I used a brush)
  4. Rub a clove of garlic on the sweet potato
  5. Roast the sweet potato in the oven for 30 minutes, flipping after 20.
  6. Meanwhile, chop the tomatoes, onion and basil and mix in a bowl.
  7. Mix in the olive oil and balsamic into the bowl.
  8. Once the sweet potatoes are cooked, place tomato mixture on top
  9. Note: You will want to do this right before serving so it doesn’t go soggy.

Mandy King is a Holistic Nutritionist and Gluten Free Guru who shares her expertise with She Does The City. For recipes and nutrition tips, visit her website, HEAL. Follow Mandy on Twitter@mandyking_HEAL. Like Healthy Eating and Living on Facebook here. You can also find Mandy on Pinterest and Instagram.