Healthy Sweet Potato Avocado Toast Recipe
This sweet potato avocado toast is a healthy and versatile recipe that can be enjoyed for breakfast, lunch, or as a side dish.Imagine the sweetness of roasted sweet potato mingling with the rich, buttery avocado, all topped with a tangy lemon juice drizzle and a sprinkle of toasted sesame seeds. Add a spicy kick of a jalapeño and you're getting a flavorful combo that's both delicious and packed with good-for-you ingredients!
Servings: 4
Calories: 484kcal
Ingredients
- 3 large sweet potatoes
- 2 tbsp olive oil divided
- 1/2 medium yellow onion
- 1/2 medium jalapeño
- 1 tsp ground coriander
- 1/2 tsp salt
- 1 tsp sesame oil
- 3 medium avocados
- 1-2 tbsp lemon juice
- 1 medium tomato
- 1 green onion
- 1 tbsp toasted sesame seeds
Instructions
- Start by preheating your oven to 400° F. Line a baking sheet with parchment paper.
- Wash the sweet potatoes and cut off any ends or damaged spots. Then, using a sharp knife, slice the potatoes lengthwise into 1/2”-3/4” thick slabs. Cut off the rounded portions so each slice has two flat sides.3 large sweet potatoes
- Place the sweet potato slices on the prepared baking sheet and drizzle with 1 tbsp olive oil. Rub the oil on each slice to ensure they are well coated. Turn the slices and do the same on the other side.2 tbsp olive oil
- Bake for 30-40 minutes until the potatoes are fork-tender and crispy on the bottom.
- While the sweet potatoes are baking, dice the yellow onion and jalapeño. Remove jalapeño seeds for less heat.1/2 medium yellow onion, 1/2 medium jalapeño
- Add 1 tbsp olive oil to a frying pan, and cook the diced yellow onion over medium heat for 5 min. Stir regularly until brown. Then, add the jalapeño, ground coriander, and a teaspoon of sesame oil.2 tbsp olive oil, 1 tsp ground coriander, 1 tsp sesame oil
- Cook for 3 minutes, stirring regularly. Once the jalapeño is soft and fragrant, remove the pan from the heat and allow it to cool slightly.
- In a bowl, combine the avocados and cooked onion mixture. Add 1 tbsp lemon juice and salt.1/2 tsp salt, 3 medium avocados, 1-2 tbsp lemon juice
- Mash until well combined, doesn't need to be smooth. Adjust lemon and salt to taste. Set aside.
- Chop the green onion and tomato.1 green onion, 1 medium tomato
- When the sweet potatoes are done, it’s time to assemble your toast. Top each slice with 2 tbsp mashed avocado mixture and sprinkle with black pepper. Garnish with diced tomato, green onion, and toasted sesame seeds.1 tbsp toasted sesame seeds
- Arrange on a platter and serve. Enjoy them with your favorite accompaniment!
Notes
- Choose the Right Sweet Potatoes: When buying potatoes, look for a bright, uniform color that are firm and free of blemishes.
- Slice Evenly: Use a mandolin slicer to ensure your sweet potato slices are uniform in thickness. This ensures even cooking and prevents some pieces from becoming overcooked while others are undercooked.
- Watch Closely: Keep an eye on the sweet potatoes while they're baking to prevent them from burning. Rotate the baking sheet halfway through the cooking time to ensure even caramelization, and remove them from the oven as soon as they're golden brown and crispy.
- Don't Over-Mash the Avocado: When preparing the avocado mixture, avoid over-mashing to maintain a chunky texture. A rough mash is all you need to combine the ingredients while preserving the natural creaminess of the avocado.
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Nutrition
Calories: 484kcal | Carbohydrates: 51g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 398mg | Potassium: 1.428mg | Fiber: 16g | Sugar: 10g | Vitamin A: 24.573IU | Vitamin C: 29mg | Calcium: 101mg | Iron: 2mg