Avocado Toast Three Ways

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I use to hate avocado toast. Probably because I’ve seen it done so poorly at so many different restaurants, all while charging $12 for almost nothing. Last year I was Idaho checking out different restaurants and coffee shops, and it was recommended that I try the avocado toast at this place. It was sliced avocado on some crappy ass cold gluten free toast. And they charged $10 for that! Are you kidding me? No salt, no pepper, no nothing. It was stupid. You know what I did? I straight up left and had a lovely breakfast somewhere else, where my $10 went a lot further. If you’re going to serve avocado toast at your restaurant, at least try a little harder. Be better, coffee shop, be better.

PaleOMG Avocado Toast Three Ways

As I decided what I wanted to put on top of my own sweet potato avocado toast, I pulled a little inspiration from some restaurants I’ve eaten at. First up, Postino. If you don’t have a Postino where you’re at, that’s a bummer because they have some wicked creative bruschetta and they offer gluten free options. When I went on my first trip to Phoenix, it was one of the first restaurants I ate at and I fell in love. On the menu they have options like brie & apples with fig spread, smoked salmon and pesto, roasted red peppers with goat cheese, and a ton of others. And it’s all so damn delicious! Then I also pulled a little inspiration from a local restaurant called Esters that has THE BEST gluten free pizza of all time. I don’t know how they make their crust and I probably don’t want to know, but it’s the fluffiest pizza crust ever. And their pizzas are also really creative. They have this one pizza called Prince Caspian that has Garlic Olive Oil, Mozzarella, Gorgonzola, Figs, Caramelized Onions, Proscuitto, Arugula and I want to eat it before I die. Along with curry. Don’t forget the Thai curry.

PaleOMG Avocado Toast Three Ways

Avocado toast shouldn’t be sliced avocado on a piece of sh*tty bread. It should include seasonings and herbs and sweet and salty and crunchy. It should include all the things. And each one of these toasts has exactly that. You won’t even miss the bread. Seriously. I ate the smoked salmon one for lunch yesterday and fell in love. I could eat it every single day, it’s that delicious! And just a heads up, the recipe isn’t exactly a recipe since it really depends which avocado toast you’re going to make and how many. But I trust that you’re a big girl and you can decide amounts on your own. You got this, you superstar! Now let’s go leave sh*tty yelp reviews on the restaurants who don’t know how to make avocado. KIDDING. People who leave sh*tty reviews have too much time on their hands. Unless they found a foot in their soup, they need more hobbies.

PaleOMG Avocado Toast Three Ways

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Avocado Toast Three Ways

  • Author: juli
Scale

Ingredients

  • 1 large sweet potato or yam (1 will make 34 slices of “toast” so you decide how many sweet potatoes or yams you need!)
  • coconut oil spray
  • salt, to taste

For the avocado

  • 2 large avocados, mashed
  • salt, to taste

For the lox & cream cheese avocado toast –

  • almond milk cream cheese*
  • smoked salmon, thinly sliced
  • baby cucumber, thinly sliced
  • capers
  • sprouts
  • freshly cracked black pepper

For the southwest breakfast avocado toast

  • fried egg
  • salsa
  • cilantro, torn
  • radishes, thinly sliced
  • freshly cracked pink peppercorns

For the prosciutto date avocado toast

  • prosciutto
  • dates, sliced
  • almond milk soft cheese*
  • arugula
  • coarse salt
  • freshly cracked pink peppercorns

Instructions

  1. Preheat oven to 400 degrees F. Slice sweet potatoes in to 1/2 inch slices, lengthwise. Place on a baking sheet and spray with coconut oil spray then sprinkle with salt on top. Bake for 15 minutes, flip to other side, spray with coconut oil and top with salt and bake for another 10 minutes, until browned and soft.
  2. While sweet potatoes are baking, mash the avocado with salt until completely combined. Then organize your toppings.
  3. For the lox & cream cheese avocado toast – spread on almond milk cream cheese on top of the sweet potato slice, then top with mashed avocado, salmon, cucumber, capers and sprouts and top with freshly cracked black pepper.
  4. For the southwest breakfast avocado toast – cook up the fried up, then spread mashed avocado on the sweet potato slice, then add salsa, cilantro, sliced radishes, and top with freshly cracked pink peppercorns.
  5. For the prosciutto date avocado toast – spread the mashed avocado on top of the sweet potato slice then top with prosciutto, pieces of almond milk soft cheese, sliced dates, arugula, coarse salt and freshly cracked black pepper. 
  6. Serve immediately and enjoy thoroughly!

Notes

*I use kite hill brand almond milk cheeses

PaleOMG Avocado Toast Three Ways


PaleOMG Avocado Toast Three Ways

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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18 thoughts on “Avocado Toast Three Ways”

  1. I think the worst thing I ever saw was cinnamon toast for $7 at a coffee shop that also sells $10 plain avocado toast. A piece of bread with butter and cinnamon sugar. It made me laugh because when I was a kid, my parents fell on hard times and we had to “live poor” so breakfast was cinnamon toast because cereal was too expensive.
    I make my own avocado toast with ezekial cinnamon raisin toast, bacon, egg and avocado. It’s the best. I can’t wait to try it on sweet potato because sweet potato+ avocado is amazing.

  2. Hi Juli,

    this looks sooo good!
    Ok, the rest of this is completely unrelated to today’s post but I just have to share it with you! I just got back from New Zealand after spending 3 weeks in this lovely country! All I want to do is go back! The majority of the time was spent on the North Island but we managed to get to the South Island and spent some time in Queenstown and Te Anau/Milford Sound. What an amazing country!!! The South Island was by far my favorite part of the country, so much stunning beauty.
    We had a Ferg Burger and a Devils Burger and while they were both amazing I think the Devil was slightly better. Had the GF bun and OMG!!!
    Also tried Ms Ferg Gelato and Bakery, OMG again! Suggested they start carrying the GF buns at the bakery, I would by 10 in heartbeat!
    Also managed to get 2 treats at Vudu, again OMG!
    Thanks for doing the round-up on NZ!

  3. What a great recipe -ish lol! Love the ideas for the prosciutto/dates. I usually have mine on SP toast with avocado, furakake seasoniong and green onions.

  4. Hey Juli! I don’t know if it’s just my computer or browser but the full recipe doesn’t show to include all the ingredients. It gets cut off at ‘for the lox &’ then the directions follow

  5. I eat sweet potato avocado toast each morning now, but haven’t tried your oven method. I will though, as so far, haven’t found the perfect way to toast it. I’m thinking maybe do a whole bunch in the oven and then grab one and just warm it up in the morning to save time, maybe in a toaster oven? Think that would work? (Worried that microwave might just make them soggy.)
    So far I’ve just tried microwave for one minute and then either toaster or toaster oven (so far toaster works better, but sometimes gets stuck).
    Love your ideas for different versions, and will definitely try them all — thank you!
    And congrats on your Paleo Mag best of nomination!

  6. If your ever in Nashville, check out E+Rose Wellness Cafe, I am a fan of their Avocado Toast. It is basic, but really yummy! Plus their Superfood bowls and cold press juices are fabulous too!

    “Local flax bread toasted golden then topped with fresh house mashed avocado. Dusted with black pepper and Himalayan salt, then topped with local sprouts, crushed red pepper and cashews”

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