INGREDIENTS
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1 large sweet potato, scrubbed and cut into 1-inch thick ‘coins’ (unpeeled)
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2 tablespoons coconut or olive oil
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1/2 red onion, peeled and chopped
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1/2 cup cherry tomatoes, quartered
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1/2 avocado, peeled and chopped
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a few sprigs of fresh basil leaves
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a drizzle of balsamic glaze