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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.



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


  • 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


Sweet Potato Toast

  1. Preheat the oven to 400° F (205° C).
  2. Brush both sides of the sweet potato slices with oil and sprinkle salt.
  3. Transfer to a lined tray and roast for 20 minutes, until showing a little colour and starting to soften.
  4. Cool at room temperature, and transfer to an airtight container. Refrigerate until needed for toasting.

Pea-Avocado Guacamole

  1. Bring a medium pot of salted water to a boil and prepare a bowl of ice water.
  2. Blanch the peas in the boiling water and cook for about 20 to 30 seconds, until crisp-tender and vibrant green.
  3. Drain peas and immediately transfer them to the ice bath.
  4. When cool, drain and shake dry.
  5. In the bowl of a food processor, pulse the peas for 10 seconds until they form a chunky paste.
  6. Add the avocado, lime zest, lime juice, and cayenne. Season with salt and pepper.
  7. Pulse for another one to two minutes to form smooth but slightly chunky guacamole.
  8. If not used right away, cover well (pressing wrap onto the surface of the guacamole) to prevent browning and keep refrigerated until needed.


  1. Toast slices of par-cooked sweet potato in a toaster, they should be a little firm and golden brown around the edges.
  2. Top the Sweet Potato Toast with the Pea-Avocado Guacamole, sliced scallion whites, fresh crunchy sprouts, and wasabi peas. Enjoy! 

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