Sweet Potato Avocado 'Toast'
Author: Dana McIntyre
Prep time:
Cook time:
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Serves: 5-10
- 1-2 Sweet Potatoes (choose the orange or purple-fleshed ones for the most antioxidants (pigment power!)
- Avocado & Radish Julienne
- Avocado, Radish Rounds & Dandelion Greens
- Avocado with Black Sesame NorI Dust (see recipe link in the body of this blog)
- Avocado with Sautéed Shitake Mushrooms (simply sautéed in extra virgin coconut oil, served warm)
- Avocado with Beet & Cabbage Sauerkraut (see recipe link in the body of this blog)
- Avocado with thinly sliced Asparagus and Lemon Juice (use a peeler to get thin slices)
- Hummus with diced cucumber
- Hummus with Oven-dried Cherry Tomatoes and Fresh Basil (see tomato recipe link in the body of this blog)
- Preheat the oven to 350*F
- Trim the pointy ends off of the sweet potatoes (I find they sometimes taste mildew-y).
- (Carefully) slice into 1 cm (1/2 inch-ish) slices.
- Lay out on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until cooked through.
- Store in your fridge for 3-4 days (warm up in your toaster oven, just like toast before adding toppings.
- Top with avocado and a sprinkle of sea(weed) and lemon juice, or get fancy with other toppings!
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/snack/sweet-potato-avocado-toast/
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