Are you ready to elevate your breakfast game with a dish that’s not only delicious but also packed with nutrients? Say hello to Sweet Potato Toast with Avocado and Black Bean Salsa! This vibrant and colorful recipe is a feast for the eyes and the taste buds, blending the natural sweetness of roasted sweet potatoes with creamy avocado and zesty black bean salsa. Perfect for a quick breakfast, a light lunch, or even a party appetizer, this dish is sure to impress your family and friends. In just 25 minutes, you can whip up a stunning plate that will have everyone asking for seconds. Let’s dive into this mouthwatering recipe that will leave you craving more!
Ingredients
- 2 medium sweet potatoes, sliced
- 1 avocado, mashed
- 1 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Wash sweet potatoes thoroughly and pat dry with a clean kitchen towel.
- Using a sharp knife or mandoline, slice sweet potatoes lengthwise into 1/4-inch thick rectangular slices, ensuring uniform thickness for even cooking.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Arrange sweet potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Lightly brush each slice with olive oil and season with a pinch of salt and pepper.
- Bake sweet potato slices for 12-15 minutes, flipping halfway through, until edges are crispy and centers are tender.
- While sweet potatoes are roasting, prepare the black bean salsa by combining diced cherry tomatoes, finely chopped red onion, black beans, lime juice, salt, and pepper in a mixing bowl.
- In a separate bowl, mash the avocado and season with a pinch of salt and lime juice.
- Once sweet potato toasts are done, remove from oven and let cool for 2-3 minutes.
- Spread mashed avocado evenly on each sweet potato toast.
- Top with black bean salsa, distributing it generously across the avocado layer.
- Serve immediately while sweet potato toasts are still warm and crispy.
Tips
- Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes that are firm and free from blemishes. This ensures they roast evenly and have the best flavor.
- Uniform Slices: When slicing your sweet potatoes, aim for 1/4-inch thickness. This helps them cook evenly and achieve that perfect crispy edge.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only makes cleanup a breeze but also prevents the sweet potatoes from sticking.
- Customize Your Salsa: Feel free to add other ingredients to your black bean salsa, such as corn, cilantro, or jalapeños for an extra kick!
- Serve Immediately: For the best texture, serve your sweet potato toasts right after assembling them. This way, the sweet potatoes remain crispy while the toppings are fresh and vibrant.
- Meal Prep Friendly: You can prepare the black bean salsa and mashed avocado ahead of time. Just store them in airtight containers in the fridge and assemble when you're ready to eat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
