🍠 Sweet Potato Rounds with Beet, Burrata & Pesto
High-Protein • Colorful • Healthy Appetizer (Serves 4)
🧾 Ingredients
Base
- 2 large sweet potatoes, sliced into ½-inch rounds
- 1–2 tbsp olive oil
- Salt & black pepper to taste
- ½ tsp paprika (optional)
Toppings
- 1 medium cooked beet, sliced or diced
- 200g burrata cheese (or 1 cup cottage cheese for higher protein option)
- ½ cup pesto sauce (store-bought or homemade)
- 2 tbsp pumpkin seeds or walnuts (for crunch)
Optional High-Protein Boost 💪
- 1 cup shredded chicken or grilled chicken pieces
- OR ½ cup mashed chickpeas for vegetarian protein
- OR extra cottage cheese mixed with pesto
👩🍳 Instructions
1. Roast Sweet Potato Rounds
- Preheat oven to 400°F (200°C).
- Arrange sweet potato slices on a baking tray.
- Brush with olive oil and season with salt, pepper, and paprika.
- Bake for 20–25 minutes, flipping halfway, until golden and tender.
2. Prepare Toppings
- Slice or dice cooked beet.
- Tear burrata into small pieces.
- If using cottage cheese, season lightly with salt and pepper.
3. Assemble
- Place roasted sweet potato rounds on a serving plate.
- Add beet slices on top.
- Spoon burrata (or cottage cheese) over each round.
- Drizzle with pesto sauce.
4. Finish
- Sprinkle pumpkin seeds or walnuts.
- Add optional chicken or chickpeas for extra protein.
💪 High-Protein Benefits
- Burrata or cottage cheese adds protein + creaminess
- Optional chicken/chickpeas boosts protein significantly
- Balanced with fiber-rich sweet potato and beet
📊 Approx Macros (per serving)
- Protein: 12–25g (depending on add-ins)
- Carbs: 25–35g
- Fat: 12–18g
- Calories: ~300–450