SWEET POTATO AVOCADO TOAST RECIPE BY TASTY
Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
- Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
- While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
- Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
- Serve immediately.
- Enjoy!
AVOCADO TOAST RECIPE BY TASTY
Here's what you need: sprouted bread, avocado, Sriracha
Provided by Rachel Gaewski
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Toast bread and top with avocado slices. Drizzle with Sriracha if desired.
- Enjoy!
Nutrition Facts : Calories 72 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, Sugar 0 grams
SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY
Here's what you need: sweet potato, small avocado, salt, pepper, corn salsa, hot sauce
Provided by Crystal Hatch
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
- Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
- Mash the avocado. Add salt and pepper to taste and mix until well-combined.
- Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 63 grams, Fat 11 grams, Fiber 13 grams, Protein 6 grams, Sugar 18 grams
SWEET POTATO TOAST WITH AVOCADO AND SPROUTS
This healthy, crunchy take on the ever-popular avocado toast ups the game by swapping in sweet potato slices for bread.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 toasts
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the avocado slices among the toasts and sprinkle with a pinch of salt. Top with the radish slices, then sprinkle with the chives, Cotija cheese, red pepper flakes and alfalfa sprouts. Drizzle lightly with olive oil and the lime juice. Serve immediately.
Nutrition Facts : Calories 110, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 210 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
STOCKED BROOKLYN'S SWEET POTATO "TOAST" RECIPE BY TASTY
Here's what you need: medium sweet potatoes, avocado oil, pepper, olive oil, dry quinoa, coconut amino, fresh goat cheese, milk, apple cider vinegar, sweet paprika, fresh tarragon, kale chips, eggs
Provided by Jenny Best
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
Steps:
- PREPARE THE POTATOES:
- Preheat the oven to 375°F. Line a sheet tray with parchment paper.
- Wash and cut the potatoes lengthwise into ¾-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper and a pinch of salt.
- Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes. Remove from the oven and let cool.
- PREPARE THE QUINOA:
- Rinse the quinoa in a fine-mesh strainer.
- Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.
- Add 2 cups (480 ml) of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.
- Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.
- Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel. Then, repeat the process with the remaining quinoa.
- PREPARE THE CHEESE:
- Add the goat cheese, milk, and apple cider vinegar to a small food processor. To this, add the paprika.
- Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.
- TO SERVE:
- Heat the "toasts" and place one or two slices on each plate.
- Crumble a spoonful or two of the cheese spread on top of each serving.
- Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.
- Sprinkle each serving generously with the crispy quinoa.
- Crush the kale chips and sprinkle on top of each serving.
- Plate and serve.
Nutrition Facts : Calories 822 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 12 grams, Protein 33 grams, Sugar 12 grams
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- Slice the sweet potatoes to 1/4 inch thickness. Combine a tablespoon of olive oil, salt and pepper, and garlic powder in a large bowl and toss to combine.
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