Gluten-Free Sweet Potato Avocado "Toasts"
Toast is out. These Gluten-Free Sweet Potato Avocado “Toasts” are in! This recipe is a grain-free and more nutrient-dense way to start the day!
Ingredients
Sweet Potato "Toast"
- 2 large round sweet potatoes
- fine sea salt
Avocado and Egg
- 1 tbsp white vinegar
- 2 large free-range Nature's Yoke eggs
- 1 tsp avocado oil
- 1 avocado
- 1/2 lime, juiced
- fine sea salt
- freshly ground black pepper
- 2 sweet potato "toast"
- 2 tbsp microgreens
- 2 tbsp pumpkin seeds
- sriracha, optional
Instructions
Sweet Potato "Toast"
- Scrub the sweet potatoes but don’t peel them. Slice lengthwise into 1/3-inch planks.
- Fill a deep skillet about two thirds full with water and salt it generously. Bring to a simmer. Add the sweet potato planks and simmer just until fork tender, about 5 minutes (check them often, you don’t want them to start falling apart).
- Remove from the water and pat dry with paper towels. Can be made ahead and stored for up to a week in an airtight container.
Avocado and Egg
- In a deep skillet, add about 11⁄2 - 2 inches of water and the vinegar. Bring to a simmer. Crack the eggs into the water and poach gently for 3 minutes or until the whites are firm. Gently remove from the water with a slotted spoon and place on paper towels to remove excess water.
- While the eggs are poaching, finish off the toasts. Heat the avocado oil in a skillet over medium-high heat. Sprinkle the sweet potato toasts with a little salt and pepper. Place in the hot oil and cook for about 2 minutes per side or until nicely browned.
- Smash the avocado with lime juice and a pinch of salt and pepper. Spread the avocado on the cooked sweet potato toasts. Top each with a poached egg. Top with microgreens and pumpkin seeds and a little Sriracha, if desired.
Nutrition
Calories: 362kcal
