Pea-Avocado Sweet Potato Toast

Difficulty:
1/5

Ease of Preparation: Easy

Yield: Serves 4-6, as breakfast

Pea-Avocado Sweet Potato Toast

This is a grain free and healthy take on classic avocado toast – great mix of flavours and textures and easy to make ahead in batches for a quick breakfast that satisfies and energizes.

Ingredients:

Sweet Potato Toast:

  • 3 large, wide sweet potatoes, sides removed, sliced ½-inch (1.25 cm) thick
  • 1 tablespoon (15 ml) avocado oil
  • Salt

Pea-Avocado Guacamole:

  • 1 pound (227 g) fresh shucked sweet peas
  • Salted boiling water
  • 3 small ripe avocados, mashed
  • ½ teaspoon (2.5 ml) cayenne pepper
  • 2 limes; juice and zest
  • Salt and pepper

To Serve:

  • Sweet Potato Toast
  • Pea-Avocado Guacamole
  • Mix of fresh sprouts, such as pea shoots, micro cilantro, micro amaranth
  • Wasabi peas (for crunch), lightly crushed
  • 2 scallions, whites only, sliced as thin as possible (about 1/4 cup/60 ml)
  • Flaky sea salt

 

Method:

For the Sweet Potato Toast:

Preheat oven to 400 F (205 C).

Brush both sides of the sweet potato slices with oil and sprinkle salt.

Transfer to a lined tray and roast for 20 minutes, until showing a little colour and starting to soften.

Cool at room temperature, transfer to an airtight container. Refrigerate until needed for toasting.

For the Pea-Avocado Guacamole:

Bring a medium pot of salted water to a boil and prepare a bowl of ice-water.

Blanch the peas in the boiling water and cook about 20-30 seconds, until crisp-tender and vibrant green.

Drain peas and immediately transfer to the ice bath.

When cool, drain and shake dry.

In the bowl of a food processor, pulse the peas for 10 seconds until they form a chunky paste.

Add the avocado, lime zest, lime juice, and cayenne. Season with salt and pepper.

Pulse for another 1-2 minutes to form a smooth but slightly chunky guacamole.

If not using right away, cover well (pressing wrap onto the surface of the guacamole) to prevent browning and keep refrigerated until needed.

 To Serve:

Toast slices of par-cooked sweet potato in a toaster, they should be a little firm and golden brown around the edges.

Top the Sweet Potato Toast with the Pea-Avocado Guacamole, sliced scallion whites, fresh crunchy sprouts, and wasabi peas.