Loaded Sweet Potato Avocado Toast
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(5)
Ingredients
4 toasts
- 1 medium avocado
- about 4 slices whole grain bread
- squeeze of lemon
- salt & pepper
- ½ cup cubed sweet potatoes
- a few teaspoons adobo sauce (from a can of chipotles in adobo)*
- 1 tablespoon pepitas, toasted
- ½ serrano pepper, sliced
- a few leaves of kale, torn, massaged w/ a little olive oil or lightly blanched
- a few pickled radishes or pickled onions
- 1 tablespoon Happy Hemp seeds
- a few sprouts
How would you rate this recipe?
Preparation
Step 1
Chop your sweet potatoes into small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they're fully cooked.
Step 2
Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!
Step 3
Save recipe for the next time?
Chef's notes
Find adobo sauce in the Mexican aisle of most grocery stores.
Make this gluten-free by using your favorite gluten-free bread.
