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.