These vegan sweet potato + avocado bites make the perfect crowd-pleasing appetizer! Sweet potato slices are tossed in olive oil, cumin, and paprika and roasted to tender perfection. A creamy mixture of avocado and lime juice is dolloped on top, and the little stacks are then garnished with a slice of tomato and radish sprouts. These bites are vibrant, zesty, and addictive!
First order of business is a quick announcement, and I’m actually nervous to share this news with you all but here it is…
After nearly a year of thought, research, and deliberation, I have decided to fully commit to a vegan lifestyle. If you’ve followed my blogging journey throughout the last 3 1/2 years, you know that I’ve gone from omnivore to vegetarian to vegan blogger who still eats vegetarian 10-20% of the time. Thank you for bearing with me as I’m sure that it’s been a bit confusing. Although I’ve been cooking 100% vegan for the blog and at home for quite some time now, I didn’t want to make the full lifestyle switch until I had done my research. This is definitely not a decision I took lightly as it takes more effort and planning to make sure I’m providing my body with all of the energy, vitamins, and minerals it needs to function optimally. This is not a lifestyle of restriction; it’s a lifestyle of abundance that’s opened my eyes to an entirely new world of delicious, energizing, and inspiring foods.
As always, I never want to come across as preachy or transfer any animal-lover guilt onto anyone who doesn’t want it. So, without getting into all the nitty gritty of my reasons why, here are some of my thoughts around the shift:
Why I made the decision:
1| For as long as I can remember I have adored animals. If I wasn’t a psychologist, I would absolutely be working with animals in some capacity. I love how they connect to and interact with humans, and I’m always amazed how much animals teach us about life.
2| In more recent years, dairy has actually started to make me feel sick. Stomach aches that have kept me up all night, bloating, and fatigue started to become the usual aftermath of enjoying dairy. After experimenting with eliminating dairy and then reintroducing it, I also noticed that the day after consuming cheese I wasn’t able to think as clearly. I LOVE cheese. Like really, really love it so this is the hardest part about going vegan; however, thank goodness there are so many amazing nondairy cheeses available nowadays.
3| I started to feel like a fraud. My blogging life became completely vegan, yet I’d eat eggs, cheese, and sometimes even fish while dining out. Recent months left me in a state of true cognitive dissonance, and it just didn’t feel right. It felt confusing and halfhearted, and I don’t want my everyday life to be a contradiction to the messages I put forth on this blog.
4| National Meatout day was this past Thursday, March 20th, and it felt like the perfect opportunity to make the switch. I pledged to eat vegan every day, and Dan even pledged to eat vegan for one day (he did it and he loved it).
My fears:
1| The questions and the judgment. When I made the choice to go vegetarian, I knew people would have questions but I honestly didn’t expect the judgment. After a few rapid fire questions, most people were incredibly supportive; however, there were a few that thought what I was doing was downright crazy. Going vegan, I fully expect that even more people will think I’m crazy and some might even think that what I’m doing is wrong. I’m okay with that, so bring on the questions and even the judgments. Doing something that strays from the norm will inevitably breed curiosity, and I’m happy to answer any and all questions.
2| Non-vegans will assume I’m judging them. If you know me, you know that as a vegetarian I never judged non-vegetarians. This is a personal choice and not one that I expect others to make simply because I did. Veganism is not the right or even best lifestyle for everyone, so I will never judge anyone for choosing differently. I’ll support you 100% in doing what is best for you, not for doing what is best for me.
3| Not having any choices at restaurants! Fortunately, living in a big city makes this a little easier since there are so many restaurant options. That being said, to any restaurants reading, think outside of the tofu box. Please. I’m begging you. There is far more to a vegan diet than tofu!
If you read all of that, thank you. It means so much to me that you would spend even one minute of your day reading my blog, my stories, and my recipes. Please reach out via email or comment with any questions, words of encouragement, or tips!
Alright, now onto the truly important stuff: food!
These sweet potato + avocado bites came to be after stumbling through the internet and realizing that there are not nearly enough vegan hors d’oeuvres recipes. Even if there were tons, I’m not sure there can ever be too many recipes for bite-size deliciousness.
Sweet potato slices are tossed in olive oil, cumin, and paprika and roasted to tender perfection. A creamy mixture of avocado and lime juice is dolloped on top, and the little stacks are then garnished with a slice of tomato and radish sprouts. These bites are vibrant, zesty, and addictive. They’re the perfect addition to any party, and they look a lot fancier than they actually are which is kind of awesome. This recipe can also be converted into a full meal by layering the sweet potato rounds on a plate, dropping heavy dollops of the avocado across, and liberally garnishing with tomatoes and radish sprouts. One recipe two ways = two times the tastiness.
Sweet Potato + Avocado Bites
Ingredients
- 2 medium sweet potatoes, scrubbed and sliced into 1/4-inch thick pieces
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Sea salt, to taste
- 1 1/2 teaspoons olive oil
- 1 large avocado, pitted
- 1/4 cup fresh lime juice
- 1/2 teaspoon sea salt
- 5 cherry tomatoes, sliced into 1/8-inch thick pieces
- 1/2 cup radish sprouts
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add the sliced sweet potatoes, cumin, paprika, olive oil, and sea salt to a bowl. Toss to coat.
- Line a baking sheet with parchment paper and spread the sweet potato slices out into a single layer. Bake for 15 minutes or until tender.
- Scoop the flesh of the avocado into a medium bowl. Add the lime juice and 1/2 teaspoon sea salt and mash together with the back of a fork.
- Spread the sweet potato slices out of a serving platter or tray. Top each slice with a dollop of smashed avocado, one tomato slice, and a sprinkling of radish sprouts.
- Serve and enjoy!
Ashley,
Exciting news! I am always intrigued but the vegan lifestyle but don’t feel like I could sustain it living here in Texas (you know, the land of omnivores). I love your blog, recipes and I identify with so many of the reasons you’re commiting to becoming vegan. I wish you luck and will continue to follow along right here!
Lauren, thank you for all of the kind compliments and support! AND thank you for reading — it means so much to me!
Ashely, these look amazing! So vibrant and colorful! And I LOVE sweet potatoes and avocados, I’m afraid if I make these for company, I’ll eat them all before they arrive!
As for going 100% Vegan, congratulations on your decision, I wish you all the best! And just remember that if you are given any flack or judgement for your decision, then the issue lies with the one doing the judging, not you! Excited for you! :-)
Thanks so much for your support, Kaylee!
Sweet Potato + Avocado – I have never put those together before… I love avocado. I will have to try this, thanks Ashely.
It’s a a surprisingly addictive and delicious combination. I hope you enjoy it, Sarah!
This looks amazing as always! I’ve been a subscriber to your feed for a while and I always look forward to your posts. Thought it was the right time to say hi and congratulations! Going vegan is a huge decision, it takes time, you need to try it on for size so it makes sense that you did it in stages. The important thing is that you feel comfortable living within your own values- it brings a peace that nothing else can. And it’s OK to take us readers with you on that journey- it is not confusing, it is what makes blogs so interesting and human! Keep up the great work! :)
Christine, thank you so much for your supportive words; they brought such a smile to my face as I read them! You are so right, the most important thing is finding peace and comfort within our own values. I’m glad to hear you’ve enjoyed following along on my journey and haven’t been confused by it! Thank you for reading and commenting :)
Hi Ashley,
I just found your site and am loving it! This recipe is so creative, I bet the sweet potato and avocado pair together so well. Though I only eat vegan about 80% of the time, I admire those that have made the full commitment. I have so many allergies to plant-based foods, that I feel the need to incorporate a bit of meat every once in a while. I look forward to reading more from you!
Hi Lauren! Thank you so much for your sweet words. That would be so challenging to be completely vegan with allergies to plant-based foods, but I think it’s so awesome that you have found a balance that works so well for you.
Also, it’s so serendipitous that you commented, because I just found your site the other week and fell in love with it! Your photography work is beautiful and your recipes look delicious. I will definitely be reading more from you, as well!
Just made these and they are delicious!
Love these! Made them for dinner last night. The seasoning on the sweet potatoes is perfect. Simple to make too.
Are you supposed to let the potatoes cool before assembling? I want to bring these to a party but unsure how they will taste cold, and I don’t want the avacado to melt on the hot potatoes.
Hi Lydia! You can let them cool a bit before assembling, but there’s no need to as the avocado doesn’t really melt. However, if you’re preparing them well in advance of the party (more than an hour or so), I would dollop the avocado on when you arrive simply so that it doesn’t brown. I hope this helps, and enjoy!
Thank you so much for this recipe. I’m so happy for you becoming a vegan. God bless you and your family.
I too am starting over this year and getting back into it. I just need some good recipes. I got real tired of eating the same things. This year with the help of our Lord, it will be a better year.
Thanks for all you do for us,
Diana
Thanks so much, Diana! I’m so glad you’re getting back into veganism. I hope you find the recipes delicious and helpful in your transition back!
I made these for my daughter who is vegan. Didn’t have paprika so used garlic powder. Didn’t have radish sprouts so used alfalfa sprouts. She (and I) loved them and this will be staple around our house from now on. So easy, so tasty and another great use for sweet potato…Thanks
Hi, Sammy’s Dad! :) How sweet of you to make these for your daughter. I’m so glad that you both enjoyed them and that they will be a staple in your house. Thanks for taking the time to come back and share your thoughts and substitutions!
It’s made these. Eating them as I type and I must say, wow they are delicious! I’ve never had avocado with sweet potato before but the combination tastes incredible. Thanks for the recipe!
Ashley,
I stumbled on your website via Pinterest a few monthly ago when I decided to go Vegan for 30 days as a challenge for myself. My boyfriend has been Vegan for a decade and Since I met him I have been eating Vegan 90% of the time so I began to research and educate myself on the unfortunate facts of dairy farms and slaughter houses on the U.S. After my 30 days I decided, in part of my love for animals to go full-on Vegan. Your story inspired me and supported me in my endeavor these last few months. I love your recipes and they get me excited about making vegan cuisine. Thank you for sharing with the online community – you keep me looking forward to dinner.
Hi, Amelia! I’m so glad Pinterest connected you to my site; what would we do without it?! That is so amazing that your 30-day vegan challenge turned into going fully vegan, and I’m touched that my story offered a bit of support during the transition. Thank you for taking the time to share such kind and supportive words. I wish you all the best in your continued vegan journey! xo
I am raw vegan….going to recreate this totally raw! Going to slice the sweet potatoes a little bit thinner and place in dehydrator for a while and see what happens! Look and sound delicious!!
I love this idea, Beth! I hope dehydrating them worked out well for you and that you enjoyed the recipe!
Love this idea for an appetizer! The colors are beautiful too!
Will these still be tasty if I make them the night before a party? Should I re toast the potatoes before assembly?
You can definitely make the potatoes ahead of time and reheat in the oven, I’d just hold off on prepping the other components until just before serving. I hope this helps — enjoy!
I’m am so proud of you for taking the next step to a truly compassionate lifestyle. You are saving the planet, animals and fellow humans! It’s going to be hard, trust me. But, keep your head up! My Instagram @mdowning16 has ton of yummy, quick vegan meals. Thank you for coming to the light side! ???? Also, this recipie is going to be a hit at my (still-not-vegan) family Christmas. I hope to change some minds this holiday season!
Thanks for the kind words, Morgan! I’m going on two years vegan at this point and haven’t looked back since making the transition. I think it helped that I was vegetarian before and slowly transitioned. I hope these sweet potato bites win over your family!
Hi Ashley,
I don’t usually comment on people’s blogs but felt a need to after reading your move in becoming fully vegan. I have recently decided to make the switch from vegetarian to vegan mainly because of sustainability issues. It is a decision that feels exciting and a huge step forward into a more authentic life. However, like you, I am extremely worried about the judgement I will receive from people. Feeling divided from people is the last thing I want but I know I must do what feels right for me and also as you stressed, let other people do what’s right for them. I think its an incredibly exciting time that we live in even with the horrors of climate change, it seems to make sense that it can be reversed if we start to change our own eating habits.
Keep creating, I have just come across your blog today and have read one recipe, but I’m a follower already as I needed to hear someone speaking from the heart about this issue.
Many thanks,
Holly
Are these meant to be served/eaten warm?
Hi, Andrea! Yes, the sweet potato rounds should be warm when serving, although you could certainly chill them down and serve cold for a summer appetizer. Enjoy!
Thanks for this recipe. They look fab! I’m grain free and refined-sugar free and a healthy, happy carnivore, so I’ll be adding some bacon bits and sour cream, but I’m always looking for cracker substitutes and these look perfect. Thanks again.
You’re welcome, Michaela!! And thank you for taking the time to express such kindness and gratitude—it really means so much to me. Enjoy!
Do you leave the skin on the sweet potato?
Yes, I do! It makes them a bit sturdier, but you can peel them if preferred. Enjoy!
Can you serve them chilled?
Hi, Mary! Sure, you can absolutely serve them chilled. I’d just recommend waiting to prepare the avocado and assemble until just before serving to ensure the avocado doesn’t brown. Enjoy!
Can this be served cold? This looks amazing and, I really want to prepare this for my wedding, but I’ll be cooking a lot of food and, I have only one oven, so Ill need to prepare somethings the day before.
Yes, absolutely, Svala! You can serve them cold. I’d just recommend preparing the avocado portion as close to serving time as possible since it browns so quickly.