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.