Avocado Toast Three Ways
Ingredients
Scale
- 1 large sweet potato or yam (1 will make 3–4 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
- 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.
- While sweet potatoes are baking, mash the avocado with salt until completely combined. Then organize your toppings.
- 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.
- 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.
- 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.
- Serve immediately and enjoy thoroughly!
Notes
*I use kite hill brand almond milk cheeses
Find it online: https://paleomg.com/avocado-toast-three-ways/