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WTF Do I Do With
Bako Sweet® Organic Sweet Potatoes ?!


‐ Sweet potato nacho salad ‐

1 large Bako Sweet® organic sweet potato

1 can chickpeas

1 tomato, chopped

¼ red onion, chopped

2-3 jalapeños, sliced

¼ avocado, chopped

¼ cup cilantro, chopped

Juice of 1 lime

Olive oil, to taste

Garlic powder, to taste

Salt and pepper, to taste

Arugula


Prep Time: 30 min

Cook Time: 20-25 min

Servings: 2

 


1Preheat oven to 425˚ F. Slice sweet potatoes into ¼" rounds and place in 1 layer on a baking sheet. Toss with a little olive oil, garlic powder, salt, and pepper. Bake about 10 min on each side. For crunchier potatoes, cook longer.

2Drain and rinse chickpeas. In a bowl, mash chickpeas partially with a fork. Add tomato, onion, jalapeños, cilantro, lime juice, garlic powder, salt, and pepper. Stir lightly to mix.

3On a serving plate, create a bed of arugula and lay the cooked slices of sweet potato on top. Spoon out the chickpea salad mixture evenly. Top with sliced avocado chunks and more lime juice. 


To learn more about Bako Sweet visit www.bakosweet.com