Sweet potato toast with avocado and alfalfa sprouts
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 110, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 11 G., fiber 2 G., cholesterol 10 mg, sodium 210 mg, sugar 2 G.
Calories 110, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 11 G., fiber 2 G., cholesterol 10 mg, sodium 210 mg, sugar 2 G.
Avocado toast will never go out of style—it's vibrant, delicious, and healthy. It's also a true superfood, especially if you substitute sweet potatoes for the bread. These sandwiches are perfect for a nutritious breakfast or a healthy snack throughout the day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (about 450g total)
- 1 tbsp extra-virgin olive oil + extra for drizzling
- Half an avocado, thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons chopped fresh chives
- 60 g crumbled cotija cheese (about 0.5 cup)
- A pinch of crushed red pepper flakes
- 1/4 cup alfalfa sprouts
- Juice of 1 small lime
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Trim the 4 long sides of each sweet potato so they are even and lay flat on the cutting board. Slice the potatoes lengthwise into 1/2-inch-thick strips, approximately 2 x 5 inches (5 x 12 cm). (You should have 3 strips per sweet potato.) In a medium bowl, combine the sweet potatoes, olive oil, and a pinch of salt and toss gently to coat.
- Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
- Divide avocado slices among the toasts and sprinkle with a pinch of salt. Top with radish slices, then sprinkle with chives, Cotija cheese, red pepper flakes, and alfalfa sprouts. Drizzle lightly with olive oil and lime juice. Serve immediately while hot.
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