Sweet Potato Avocado Toast combines a simple black bean spread, slices of baked sweet potato and avocado. Topped with a spicy chipotle aioli for an addictive, nutritious and easy meal.
A new year always begins with simple food.
After months of holiday eating, I’m happy to taste simple, flavor packed meals. Inspired by the menu at Le Pain Quotidien, I whipped up this avocado toast for lunch everyday this week. Crusty whole grain bread layered with sweet potatoes, black bean spread and avocado.
A mash of deliciousness topped with spicy chipotle aioli. It’s just what I needed. A light meal packed with flavors.
How to make Sweet Potato Avocado Toast
Step 1: Bake sweet potato.
Bake a sweet potato in the oven or for a quicker method use the microwave.
Step 2: Make the Black Bean Spread and Chipotle Aioli.
While you bake the sweet potatoes (whether it’s in the oven or in the microwave) – you’ve got time to whip both of these up.
Using a small blender or a whisk, whip all the aioli ingredients together.
For the black bean hummus, mix in a small Cuisinart until smooth. Alternatively, you can purchase black bean hummus and just use that.
STEP 3: Toast a slice of whole grain bread.
Choosing the right bread is essential to achieving the BEST avocado toast. I mean the bread is the base, so it needs to be good stuff. Choose a seedy nine-grain, something with texture and bite.
Layer the black bean hummus, baked sweet potato, avocado slices and then drizzle it all with the chipotle aioli and a sprinkle of sesame seeds.
Pair this avocado toast with a side salad.
It’s all you need for a healthy and satisfying lunch.
OPTION: Add an egg or smoked salmon to add a protein.
Sweet Potato Avocado Toast combines black bean hummus, baked sweet potato and avocado slices all topped with a spicy chipotle aioli.
- 1 15oz can black beans drained and rinsed
- 1 Tbs olive oil or avocado oil
- 1 lime, juiced
- 1/2 tsp Kosher salt
- 1 wide loaf crusty whole grain bread, sliced & lightly toasted
- 1 large sweet potato or yam, baked and sliced into 1/4" rounds
- 2 large avocado, sliced to top
- optional: black sesame seeds
Blend all ingredients in a blender or mini Cuisinart (which is what I use for all my sauces) until smooth and spreadable. It should be slightly thinner than hummus.
Whisk all together, refrigerate until ready to use.
Smear a layer of black bean spread onto lightly toasted whole grain bread.
Add a layer of sliced sweet potatoes followed by sliced avocado.
Drizzle chipotle-aioli on top. It's helpful to have a squeeze bottle like this to keep it classy. Add salt and pepper. Sprinkle with black sesame seeds for fun and serve with a lime wedge to squeeze over the top.
Serve whole or cut in pieces. Add a side salad for a fresh and healthy meal!
More Lunch Ideas HERE