Carbs on carbs on carbs.
Because that’s how I roll… no pun intended.
Ha!
Side note: Whoever labeled carbs as “bad” should be slapped in the face with a wet (carby) noodle becuase that ish just ain’t true.
Anyway.
If you didn’t already know, avocado toast is bomb AF aka the bee’s knees so here’s a nice little recipe to get you going, or at least expand your avo toast horizons.
Because perfectly bronzed whole grain bread topped with creamy avocado lightly mashed with zesty fresh lime juice, tender roasted sweet potatoes, nutty pepitas, and glorious sea salt is really hard to beat.
Plus, it screams fall so get in that seasonal spirit folks (like you have a choice at this point).
P.S. Ingredient amounts don’t have to be exact here… want more cado? Please do lay it on thiccck. Need more taters in your life? Roast up a triple batch! Then inhale the extras on the side like I did. hehe.
P.P.S. Use gluten-free bread to make this a stellar gluten-free situation.
P.P.P.S Oh, you like hot sauce too?? You know what to do.
Avocado Toast with Roasted Sweet Potato & Pepitas
Ingredients
- 1/2 heaping cup diced sweet potato
- Extra virgin olive oil; enough to lightly coat sweet potato
- 1 slice whole grain bread (I use Dave's Killer Bread, use gluten-free bread if necessary)
- 1/4 medium-large avocado
- 1/4 teaspoon fresh lime juice
- 1 tablespoon toasted pepitas
- Sea salt, to taste
Instructions
- Heat oven to 425. Toss the cubed sweet potato in enough olive oil to lightly coat. Roast on a parchment lined rimmed metal baking sheet for 20 minutes, or until tender. Flip after 10 minutes.
- Meanwhile, toast the bread.
- Lightly mash the avocado with the lime juice.
- Spread the avocado lime mixture evenly over the toast, then top with the roasted sweet potato, pepitas, and salt, to taste.