Pea-avocado sweet potato toast
This is a grain-free and healthy take on classic avocado toast–a great mix of flavours and textures and easy to make ahead in batches for a quick breakfast that satisfies and energizes.
SERVES
4
TO
6
Ingredients
Sweet Potato Toast
- 3 large, wide sweet potatoes, sides removed, sliced 1/2-inch (1.25 cm) thick
- 1 tablespoon (15 ml) avocado oil
- Salt, to season
Pea-Avocado Guacamole
- 1 pound (227 g) fresh shucked sweet peas
- 3 small ripe avocados, mashed
- 1/2 teaspoon (2.5 ml) cayenne pepper
- 2 limes; juice and zest
- Salt and pepper, to season
Garnish
- Mix of fresh sprouts, such as pea shoots, micro cilantro, micro amaranth
- Wasabi peas (for crunch), lightly crushed
- 2 scallions, whites only, sliced as thin as possible (about 1/4 cup/60 ml)
- Flaky sea salt, to season
Directions
Sweet Potato Toast
- Preheat the oven to 400° F (205° C).
- Brush both sides of the sweet potato slices with oil and sprinkle salt.
- Transfer to a lined tray and roast for 20 minutes, until showing a little colour and starting to soften.
- Cool at room temperature, and transfer to an airtight container. Refrigerate until needed for toasting.
Pea-Avocado Guacamole
- Bring a medium pot of salted water to a boil and prepare a bowl of ice water.
- Blanch the peas in the boiling water and cook for about 20 to 30 seconds, until crisp-tender and vibrant green.
- Drain peas and immediately transfer them to the ice bath.
- When cool, drain and shake dry.
- In the bowl of a food processor, pulse the peas for 10 seconds until they form a chunky paste.
- Add the avocado, lime zest, lime juice, and cayenne. Season with salt and pepper.
- Pulse for another one to two minutes to form smooth but slightly chunky guacamole.
- If not used right away, cover well (pressing wrap onto the surface of the guacamole) to prevent browning and keep refrigerated until needed.
Serve
- Toast slices of par-cooked sweet potato in a toaster, they should be a little firm and golden brown around the edges.
- Top the Sweet Potato Toast with the Pea-Avocado Guacamole, sliced scallion whites, fresh crunchy sprouts, and wasabi peas. Enjoy!
