Your new favorite healthy breakfast is here: loaded avocado sweet potato toast. It is fresh, flavorful, beautiful and so, so extra. It is complete deliciousness!
Thin slices of sweet potato are first toasted in the oven and then piled high with avocado, tomato, fresh herbs, lime juice and hemp seeds. It is the ultimate summer breakfast — cooling, refreshing and satiating.
Cheers and enjoy!
Thin slices of sweet potato toasted in the oven and topped with avocado, tomato, hemp seeds, lime juice and fresh herbs.
- 1 medium sweet potato, sliced lengthwise into roughly 1/4" slices
- Avocado oil, for drizzling
- Avocado slices
- Cherry tomatoes, halved or quartered
- Hemp seeds
- Fresh cilantro and/or chives, chopped
- Fresh lime wedges
- Sea salt and black pepper, to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
Top each slice with desired amount of avocado, cherry tomatoes, hemp seeds, cilantro and/or chives. Squeeze fresh lime over each slice and season to taste with sea salt and black pepper.
Serve warm or at room temperature.
I used a white sweet potato for this recipe, but you can use any variety you like. Also, I didn't specify amounts for the toppings because it's done to taste and to your liking.