Back from vacation and had a wonderful time away with my family. We had a lot of fun and now we have a lot of new memories to add to our box. I look at my little ones and I’m amazed every day how big they are becoming. It makes me so sad so gathering all those memories are very important. I will always remember Christmas 2011 in one of the magical places in the world….Disney World!
Now that we are back it was nice to get back in my kitchen and make something for my Paleo palate. Word to the wise….Paleo eating at Disney World can be a little challenging. Thank goodness I pre-made some things for the trip for snacks and brought along some of my favorites from Steve’s Original. Those saved the day on many occasions. Today I spent the better half of the day cooking away. First on the list was this salsa. I think I have told you in the past but sweet potatoes are my little addiction. I love them. If I could I would have them every day. My husband jokes that one day I might turn into a sweet potato! Hmmmm…weird thought! Ok, so lets talk salsa. I’ve made all kinds of salsa, but never a sweet potato salsa….and let me tell you it will be made again. The sweet potato adds a slight sweetness to the salsa. Now the beauty of this salsa is you can use it in the traditional way, ok not totally traditional in the Paleo world but in my Paleo traditional way, dipped with a Paleo Cracker. But you can also use this salsa in scrambled eggs for breakfast, on top of a salad, there are many possibilities. Either way its a sweet little bite! And perfect to serve as a appetizer for New Year’s of the Super Bowl!
Roasted Sweet Potato Salsa
1 large sweet potato, peeled and diced small
1 small red onion, diced
1 tablespoon extra-virgin olive oil
1 medium tomato (seeds removed), diced
1 avocado, diced small
2 tablespoons chopped cilantro
1/4 cup fresh lime juice (about 2 limes)
salt and ground pepper to taste
Preheat oven to 450 degrees. On a baking sheet, toss sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.
Add tomato, avocado, cilantro, and lime juice. Season with salt and pepper and toss to combine.
Note: To enjoy salsa serve with Paleo Crackers, scatter over a salad, use in scrambled eggs at breakfast, or inside an omelet (or on top).
Recipe Adapted from Martha Stewart