Sweet Potato Avocado Toasts

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Line a tray or small baking sheet for easy cleanup. Wash the sweet potato well, then slice it lengthwise into 6 to 8 planks about 1 cm thick so they cook quickly and act like sturdy 'toast' bases.

2. 2

   Arrange the sweet potato planks in a single layer on the tray. Brush or rub both sides with olive oil and season evenly with the salt. Roast for 18 to 22 minutes, turning once halfway, until the slices are tender in the centre and browned at the edges. A knife should slide in easily without the slices collapsing.

3. 3

   While the sweet potato roasts, scoop the avocado into a bowl and mash with the lemon juice, chili flakes, and salt. Keep it a little chunky for better texture; if you mash it completely smooth, it can slide off the sweet potato more easily.

4. 4

   When the sweet potato planks are done, let them sit for 2 minutes so the surface dries slightly and firms up. This makes topping easier and helps prevent sogginess.

5. 5

   Spread the mashed avocado generously over the warm sweet potato planks. Top with the microgreens and finish with the extra lemon juice. Serve immediately while the bases are still warm and the topping is fresh.

Nutrition per serving

Notes

• •For the best texture, choose a sweet potato with a long, even shape so you can cut broad planks instead of small rounds.
• •If your sweet potato is very thick, cut the planks slightly thinner to stay within 30 minutes total cooking time.
• •A pinch of black pepper or a drizzle of extra-virgin olive oil on top works well, but the recipe is balanced as written.
• •These are best eaten right away; the avocado will darken and the sweet potato softens as it sits.

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