These appetizers are colorful and bright, elegant and beautiful, and so incredibly tasty you won't want to eat just one.
Preheat oven to 375 degrees Fahrenheit.
Place the sweet potatoes on a parchment paper-lined baking sheet. Drizzle with oil, sea salt, and pepper. Toss with your hands until coated.
Spread potatoes out in an even layer and bake for 20-25 minutes, or until tender.
Set aside.
Blend everything except for the extra virgin olive oil together in a food processor.
While the processor is running, slowly add 1 cup of olive oil and let it combine. If you want it to be more liquidy, add some more lemon juice or olive oil. Just be sure to taste as you go.
Get a beautiful serving platter, preferably white or some other color that will go well with the bright orange of the sweet potato, the vibrant red of the pesto, and the beautiful yellow tinted tuna.
Place your sweet potatoes on the plate in a single layer. T
Top each potato with a 1/4 teaspoon of pesto.
Then, top each pesto-covered sweet potato with 1/4 teaspoon of tuna, squishing it down to ensure it doesn’t fall off when someone takes a bit.
Recipe by Whole Life Challenge® at Sweet Potato Beet Pesto Vegan Tuna Bites https://www.wholelifechallenge.com/sweet-potato-beet-pesto-vegan-tuna-bites/