Mini Loaded Corn & Guac Sweet Potato Bites

SWEET POTATOES: Cut sweet potatoes into disks and bake at 400 degrees F for 35 minutes.

ROASTED CORN GUAC: In a medium sized pan, sauté corn until it begins to char. In a medium sized bowl, mash avocados then add the remaining guac ingredients. Mix until well combined.

PICKLED ONIONS: Combine red onion, red wine vinegar, and peppercorns in a jar and let sit for 1 hour before enjoying. Store in fridge for up to a couple weeks.

ROASTED CHICKPEAS: Combine garbanzo beans/chickpeas, Cajun seasoning, salt, and avocado oil in a medium size bowl and toss. Bake in a preheated oven at 400 degrees for 20 minutes or until golden brown. Take out of oven and let sit for 10 minutes to cool; they will become crunchier as they cool.

ASSEMBLE: Spoon guac on each sweet potato disk, followed by chickpeas, pickled onions, and an optional sprinkle of chili pepper flakes.