Sweet Potato Toast with Avocado
Thick sweet potato slices cooked in the toaster instead of bread, topped with mashed avocado, cherry tomatoes and toasted pumpkin seeds – vegan and gluten-free.
- 25 min
- 379 kcal / serving
- easy
- vegan
- Protein
- 8.6 g
- Fat
- 18.3 g
- Carbs
- 38.6 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g sweet potatoes
- 1 tsp olive oil
- 1 ripe avocado
- 1 tbsp lemon juice, freshly squeezed
- 150 g cherry tomatoes
- 2 tbsp pumpkin seeds
- 1/4 bunch basil
- 1 pinch chili flakes
- Salt
- Pepper
Method
- Wash the sweet potato (1 large tuber, approx. 400 g) thoroughly, trim the ends and cut it lengthwise into 6 slices about 7 mm thick. Thinner slices break, thicker ones stay hard in the middle.
- Toast the slices on the highest setting for 3–4 rounds until a fork goes in easily (12–15 minutes in total). Without a toaster, use a frying pan: cook covered over medium heat for 5–6 minutes per side. Brush the finished slices lightly with olive oil and season with a little salt.
- Meanwhile, halve and stone the avocado, scoop out the flesh and mash it with a fork together with the lemon juice, salt and pepper. Quarter the cherry tomatoes.
- Toast the pumpkin seeds in a dry frying pan for 2–3 minutes.
- Spread the sweet potato slices with the mashed avocado, top with cherry tomatoes, pumpkin seeds, basil leaves and chili flakes and serve immediately.
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