Chili-Rubbed Sweet Potato Rounds with Guacamole

Three reasons why I LOVE this recipe:

1. It's packed with nutrition (sweet potatoes are chock full of beta-carotene and vitamin C and avocados have anti-inflammatory properties, are full of fiber, vitamin A, C and folate).
2. It's ridiculously easy - you don't even have to peel the potatoes!
3. Best of all, it's incredibly tasty!! Spicy roasted sweet potato rounds topped with some creamy guacamole...it's like nachos without the less-than-healthy chips! Total comfort food!

You can serve these as a fun appetizer or a full meal, paired with a nice salad for example. We've always got both avocados and sweet potatoes lying around in our kitchen so this is a regular weeknight meal that's great when you're short on time but don't want to eat another bowl of cereal or toast with peanut butter (yeah, it happens!).

I found this recipe on the another great blog called Choosing Raw - I highly recommend you check it out if you're looking for some new plant-based recipes that are interesting and nutritious.

Chili-Rubbed Sweet Potato Rounds with Guacamole

Serves 4

For the chili spice rub:
2 tbsps chili powder
1 tsp paprika (I use regular here, but use smoked paprika if you want a smoky flavor!)
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp sea salt
Dash cayenne pepper (omit if you don’t want the heat)

For the Potatoes:
1 large sweet potato, sliced into 1/4 inch rounds
Canola oil
1 recipe guacamole

Directions
Pre-heat oven to 425 degrees.
Mix spices together for the rub.
Brush or spray potatoes lightly with oil. Sprinkle them with the spice rub, mix well. Roast round for about 12-15 minutes, or until golden on the bottoms. Flip and roast for another 12-15 minutes.
Whip up a batch of classic guacamole.
Serve roasted rounds topped with a dollop of guacamole!