Are you getting in the last of the fresh sweet corn and tomatoes of the season? I love this time of year when summer’s garden favorites are still making their way to the market and grocery store.
Have you had a good season for sweet corn and tomatoes where you live? Maybe you’ve had plenty of sunshine, lots of rain or even a stretch of drought. Every growing season is a little different and it’s always interesting to hear what you’re experiencing in your area.
These Sweet Potato Crostini are a simple way to enjoy the last fresh flavors of summer.
Sweet Potato Crostini
Ingredients~
- 2 large sweet potatoes
- 1 cup cooked black beans
- 1 cup fresh corn kernels
- 1 cup fresh tomatoes, diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
Instructions~
Preheat oven to 425°F. Slice sweet potatoes into ¼-inch rounds and arrange on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway through, until tender and lightly browned.
In a bowl, combine the black beans, corn, tomatoes, fresh herbs and lime juice. Spoon the mixture over the roasted sweet potato rounds.
Additional toppings could be guacamole, my Buffalo Ranch or a drizzle of tahini sauce.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
