Avocado toast has become a “thing”.
When at home, I seldom eat bread or toast, as I don’t need the simple carbs, but I do admit that toast makes a handy base for items such as melty cheese and so forth. Including, I suppose, avocado, a fruit I truly enjoy in so many of its manifestations.
At any rate, without having to purchase bread to try out this new wonder, I decided to slice up and roast some sweet potatoes, and add avocado to it, and serve. And then, while I was about it, but not so Paleo, I decided to do avocado rice cakes.
Consider the rice cake idea good for workday breakfasts, the sweet potato one for days off, since that one takes longer to prepare.
Note that I assume a whole avocado per serving; you can certainly adapt these two recipes to use half an avocado per serving, leaving the sweet potato or rice cake amounts as already stated. (But seasonings in the first dish should be cut in half to reflect how it will season the avo portion of the dish).
A simple recipe, but I tried this on a lark. These flavors turned out to work surprisingly well together,
Prep Time: 10 minutes.
Cook Time: 30-35 minutes.
Rest Time: Nope.
Serves: 1 person per two sweet potato slices.
Leftovers: Avo doesn’t hold its green very long.
Cuisine: Weekend breakfast, California Dreaming…
Avocado Sweet Potato Toast (Vegan, Paleo, Whole 30)
- 1 medium sweet potato about 5-6 inches (130 – 150 mm) long, bad spots removed (or peeled) and sliced about 1/4 inch (6 -7 mm) thick.
- A drizzle or so of cooking oil.
- 1 avocado, peeled and pitted
- 1/2 teaspoon extra virgin olive oil.
- 1/8 teaspoon garlic powder.
- 1/4 teaspoon of smoked paprika
- About 1/3 of a lime, juiced.
- Sea salt and ground pepper to taste.
Preheat your oven to 450 F/ 230 C.
Rub all sides of the sweet potato slices with cooking oil, place in a pan, and cover with foil. Roast for about 30 minutes.
Towards the end of the cooking time, peel and de-pit your avocado. Mash the avo with the garlic powder, paprika, lime juice, salt and pepper. Chunky or smooth, your choice. Adjust taste to your own preference!
Remove the cooked sweet potatoes from the oven – they should be soft but not falling apart. Drizzle just a touch of EVOO over the top sides, then spread the avocado mix over that. Serve.
This was awesome. I really didn’t expect that avocado and sweet potato would really work this well together. Pays to experiment! (Seriously, you don’t need to tell people about your failures in the kitchen,… but… I LOVE this dish!)
AND, for the next one, a great quick breakfast, here is the avocado on rice cakes. In this case, we will cook the avocado on top of the toasting cakes.
Prep Time: 5 minutes.
Cook Time: 5 minutes max.
Rest Time: No way.
Leftovers: Not recommended and I certainly didn’t test.
Cuisine: Breakfast, Hip Modern.
Avocado Rice Cake Toast (Vegan or Vegetarian)
- Two rice cakes, your favorite brand and flavor
- 1 avocado, peeled and pitted
- optional quail egg yolk or two.
Slice the avocado and put on each rice cake. Reserve the extra avocado. If you have the quail eggs, de-shell and separate out the yolk, which you can add atop the cake in between some avocado.
In your toaster oven, toast until the cakes start to turn golden brown, about 3-4 minutes. Watch carefully as they go from golden to burnt fairly quickly.
Remove, plate, add the extra avocado to the plate. Eat. Just to note: the quail egg yolk was partially softish, and partially very runny. This is why I discard the white. The yolk is much safer this way.
In any, or either case… enjoy!
And, we always want to know what’s for Breakfast at What’s For Dinner, Sunday Link Up 160.