Lemon & Cucumber Smashed Avocado on Sweet Potato Toast
Prep time
Cook time
Total time
Whole30 and Paleo spin on the super popular Avocado Toast trend - a fabulous "barre then brunch" option
Author: Miranda Vasquez
Recipe type: Breakfast, Brunch
Serves: 4
Ingredients
Sweet Potato Toast
- Large Sweet Potato 1-2 each depending on size
- Melted Coconut Oil 2 TBSP
- Crushed Red Pepper Flakes .5 TSP
- Sea Salt and Black Pepper to taste
Lemon Cucumber Smashed Avocado
- Avocado 2 each
- Zest from one Lemon
- Juice from one Lemon
- Extra Virgin Olive Oil 1 TSP
- Minced Garlic Clove 1 each
- Diced Cucumber .5 cup (50 g)
- Sea Salt .5 TSP
- Black Pepper .25 TSP
- Chopped Cilantro/Coriander .25 cup (15 g)
Add Eggs cooked to your liking and red pepper flakes as desired!
Instructions
Sweet Potato Toast
- Preheat oven to 350 F/190 C and line a baking sheet with foil
- Carefully slice the sweet potato into about .25 inch slices lengthwise. If it is easier or your potato is an odd shape, you can start by slicing off the ends to give you a flatter surface to slice
- Brush both sides of the sweet potato with the coconut oil and sprinkle top with salt, black and red pepper
- Bake in the oven for about 15 - 20 minutes, until the sweet potato is cooked through
- Remove from oven and allow to cool for about 10 minutes
- Place in toaster at desired setting to allow to crisp up slightly, repeating as needed to achieve desired crunchiness
Lemon Cucumber Smashed Avocado
- Slice and pit the avocados, mashing them in a bowl
- Zest the lemon and add both the zest and juice along with the spices, garlic and olive oil, mixing well
- Add cucumber and cilantro/coriander and stir to combine
Putting it all together!
- Cook your eggs as desired and then liberally spread the smashed avocado over the sweet potato toast. Top with an egg and some red pepper flakes as desired!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/09/lemon-cucumber-smashed-avocado-sweet-potato-toast-fit-for-brunch-besties/