This savoury sweet potato toast with avocado, cherry tomatoes, olives and fresh herbs tastes equally good for breakfast, as a midday snack and for dinner. They make a surprisingly delicious and satisfying gluten-free substitute for toast. Sweet potato slices are toasted in your toaster or oven until tender, then top them with your favorite toppings and flavours (scrambled eggs and bacon bits, ricotta and honey or tahini and blueberries) to make each meal fun and interesting. Be creative and enjoy your food responsibly!
500 g Sweet potatoes, peeled and cut into 1/2cm thick slices
100 g Cherry tomatoes, halved
1 tbsp Olive oil
1 Avocado
2-3 tbsp Freshly squeezed lemon juice
Black olives, pitted (optional)
Fresh herbs of your choice
1-2 tsp Sesame seeds, toasted
Sea salt and black pepper
Wash the sweet potatoes and cut lengthwise into approx. 1/4-1/3 inch / 0.6-0.8 cm thick slices. Toast for 2-3 rounds, each round 2-3 minutes on the highest setting until the sweet potatoes are soft and lightly browned. Or place them onto a parchment lined baking sheet and bake at 200C/400F for 25-30 minutes.
Heat the olive oil in a pan. Add in cherry tomatoes and fry for 3-4 minutes. In the meantime, cut the avocado in half lengthwise and remove the seeds. Remove the flesh from the skin with a tablespoon and cut into...
