Sweet Potato Avocado Toast with Hemp Seeds and Pistachios
If you want breakfast made easy, then here it is! They're vegan, gluten-free, healthy, satisfying, and delicious! The sweetness of the caramelized baked sweet potato rounds goes perfectly with the creamy avocado and nutty toppings!
Slice the sweet potato crosswise to 1/4-1/2" thick rounds. I typically start slicing from the middle to get the largest diameter sweet potato rounds.
Line a toaster oven baking tray with foil.
Quickly spray both sides of the sliced sweet potato rounds with olive oil, and sprinkle with freshly ground black pepper and salt. Set each on the lined baking tray in a single layer.
Place in the toaster oven for about 20 minutes or until a knife easily pierces through.
Remove the sweet potato rounds from the oven, top with sliced or mashed avocado, chopped pistachios, and hemp seeds. Sprinkle additional salt and/or freshly ground black pepper if desired, and add some red crushed pepper for spice. Enjoy!
Store any leftovers in the fridge.
You can get creative with this recipe and top the sweet potato rounds with anything. Even something as simple as avocado, salt, pepper.Leftovers can be stored assembled in the fridge. Enjoy them cold or heat the following day.