Swap out bread for sweet potato slices in this gluten-free take on the classic avocado toast.
This Heart-Check Certified recipe is brought to you by California Walnuts.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 155 | |
---|---|---|
Total Fat | 12.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 4.0 g | |
Monounsaturated Fat | 5.0 g | |
Cholesterol | 0 mg | |
Sodium | 238 mg | |
Total Carbohydrate | 10 g | |
Dietary Fiber | 4 g | |
Sugars | 1 g | |
Protein | 2 g |
Dietary Exchanges
1/2 starch, 2 fat
Ingredients
-
2 sweet potatoes -
2 avocados (thinly sliced) -
1/2 cup walnuts (diced) -
1½ tsp red pepper flakes, plus more if desired -
4 teaspoons extra virgin olive oil -
3/4 teaspoon flaky salt
Directions
-
Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about ¼ inch thick. -
For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster. -
For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork. -
When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.