Sweet potato toast with avocado and chilli
Roasted sweet potato slabs stand in for toast, under lime-bright avocado and a little chilli. Soft, sweet and a bit hot, with no bread involved.
- Time
- 30 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 220°C (200°C fan) and line a baking tray. Scrub the sweet potato and slice it lengthways into 4 slabs, each about 1 cm thick.
- Brush both sides with the olive oil, sprinkle with salt and lay them on the tray.
- Roast for 20 to 25 minutes, turning halfway, until tender and browned at the edges.
- Halve and stone the avocado and mash the flesh with the juice of half the lime and a pinch of salt. Roughly chop the coriander.
- Toast the sesame seeds in a dry pan for 1 to 2 minutes.
- Spread the avocado over the hot sweet potato slabs.
- Finish with the chilli flakes, sesame seeds and coriander, and serve with the rest of the lime in wedges.
Tip Cut the slabs evenly so they finish together, and check the thinnest ones a few minutes early.
Per portion
| Energy | 320 kcal |
| Protein | 4 g |
| Carbohydrate | 23 g |
| of which sugars | 6 g |
| Fat | 22 g |
| of which saturates | 4 g |
| Fibre | 7 g |
| Salt | 0.13 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato1
- olive oil1 tbsp
- avocado1
- lime1
- chilli flakes1 tsp
- sesame seeds10 g
- coriander½ bunch
