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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Avocado Sweet Potato "Toast"

Avocado Sweet Potato "Toast"

These sweet potato "toasts" topped with avocado, microgreens, radishes, raspberries, edible flowers and sesame seeds are super savory, delicious, and (I think) beautiful! They're ridiculously simple to make and they hit the spot. 

Avocado Sweet Potato "Toast". A vegan, healthy breakfast or snack with plenty of fun add-ons | Shiny Happy Bright

I have a well-documented love of edible flowers. They are so bright and cheerful. I think marigolds are especially good on these "toasts" because they have a lovely peppery kick. The only thing to really watch with this recipe is that you cook the sweet potato long enough - it should be fully cooked through, with a nice crisp on the outside and a tender center. That's why it absolutely needs 15 to 20 minutes of cook time. 

Avocado Sweet Potato "Toast". A vegan, healthy breakfast or snack with plenty of fun add-ons | Shiny Happy Bright
Avocado Sweet Potato "Toast". A vegan, healthy breakfast or snack with plenty of fun add-ons | Shiny Happy Bright

I hope you have a great week! It's warm again here in Chicagoland so everyone is outside enjoying the day. I moved my office (read: very small desk) to the back bedroom in our house and it's within earshot of a park. There are lots of happy voices outside, which make me smile. It's a great way to start the week. 


Avocado Sweet Potato "Toast"

Makes 2 servings | Prep Time: 3 minutes | Total Time: 25 minutes

Ingredients

2 medium sweet potatoes

1 or 2 avocados

pinch of salt and pepper 

2 tablespoons olive oil

1 teaspoon garlic powder

4 radishes, thinly sliced

10 to 15 raspberries, crushed or whole

microgreens

edible flowers

Instructions

Heat a large skillet over medium high heat. 

Slice the sweet potatoes to 1/4 inch thickness. Combine a tablespoon of olive oil, salt and pepper, and garlic powder in a large bowl and  toss to combine. 

Cook the sweet potatoes for ten minutes on each side or until they are mostly browned and cooked through. 

Mash the avocado with a fork and spread between the sweet potato pieces. 

Top with a pinch of salt and pepper, drizzle with olive oil, and then top with either microgreens, edible flowers, raspberries, or radishes. 


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