You can definitely tell this is healthy. You can’t deny that it’s pretty. But you might be surprised to know that it’s shockingly satisfying and quite tasty.
This sweet potato “toast” recipe is like a gluten-free avocado toast, made crave-worthy by the addition of a creamy, tart (quick) guacamole and chili-lime black beans that are like a flavor bomb in your mouth.
I’ve already talked about the gut health protocol and very restrictive diet I’ve been working through for a few months in my chickpea scramble post, so won’t belabor it here.
This sweet potato toast recipe has been one of the day-to-day life savers in the past few months. It helps me get in veggies, have a good plant-based meal option, and is a nice antidote to the sheer amount of time that meal planning and prep takes each day.
You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!
The roasted sweet potato slices are also super versatile, a great base for cleaning out your fridge or adding other protein and veggies. I often roast or air fry broccoli and throw it on top as well, or if I have a cooked ground venison or chicken, I’ll throw that on top for more protein.
Slice the sweet potato into “toast”, about 1/4-inch thickness. Spritz lightly with olive oil and season with sea salt (and other spices if desired).
Air fry at 400 F for 7-12 minutes, flipping halfway, until fork tender. If you don’t want to air fry, you can also roast in the oven at 425 F for 10-20 minutes.
While the sweet potatoes are roasting, heat a small skillet on medium. Add the coconut oil until it melts, then add the black beans. Stir around to coat with the oil, then add the seasoning.
I’ve been using the Trader Joe’s chili lime seasoning because it is one of the few that doesn’t have garlic, and nicely complements the guac. I also usually add a squeeze of fresh lime toward the end of the beans cooking, which gives freshness and acidity as well as slightly de-glazing the pan.
Lower the heat to medium-low and cook the beans until they expand and start to crisp, stirring occasionally. This will take 3 to 5 minutes typically. Remove from heat.
In a small bowl, mash the avocado and diced tomatoes together. Add the salt (and garlic powder, if using) and lime juice, and stir together.
Place the roasted sweet potato slices on a plate and spoon the guacamole onto them, then add the beans on top.
Lastly, you can eat it as-is, or top with whatever else your heart desires. I often add hemp hearts (or even ground meat sometimes) for extra protein, or roasted broccoli, sprouts, and other veggies for more bulk.
This has become such an amazing fast and easy meal for me, and I never get tired of the flavors! It is such a relief to have another super fast meal option (that I really LIKE) to help support me during this gut health protocol.
Other super healthy (& mostly fast) meals you’ll love:
- 10-Minute Spiced Chickpea Scramble
- Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
- Lemon Chili Basil Crispy Chickpeas with Charred Zucchini
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- Korean BBQ Cauliflower & Chickpeas
Sweet Potato Toast with Guacamole & Chili-Lime Black Beans
Serves about 2 (I use 1/2 sweet potato for myself, as leftovers aren’t as good)
Roasted sweet potato slices
- 1 sweet potato (medium to large, but not monster)
- Olive oil
- Sea salt, fresh ground pepper
- Optional: paprika or other spices
- Toppings such as hemp hearts, sprouts, roasted vegetables, or ground meat
Chili lime black beans
- Black beans, drained, rinsed, & dried (about 1/2 can, maybe more)
- 1-2 tablespoons of coconut oil (or avocado or olive oil)
- Sea salt and a combo of chili powder and cumin (or Trader Joe’s chili lime powder)
- Juice of 1/4 to 1/2 a lime
Quick guacamole
- 1 ripe avocado, diced
- 3-4 grape tomatoes, diced
- Sea salt and (optional) garlic powder
- Juice of 1/4 to 1/2 a lime
Slice the sweet potato into “toast”, about 1/4-inch thickness. Spritz lightly with olive oil and season with sea salt (and other spices if desired).
Air fry at 400 F for 7-12 minutes, flipping halfway, until fork tender. If you don’t want to air fry, you can also roast in the oven at 425 F for 10-20 minutes.
While the sweet potatoes are roasting, heat a small skillet on medium. Add the coconut oil until it melts, then add the black beans. Stir around to coat with the oil, then add the seasoning.
Lower the heat to medium-low and cook the beans until they expand and start to crisp, stirring occasionally. This will take 3 to 5 minutes typically. I also usually add a squeeze of fresh lime toward the end of the beans cooking, which gives freshness and acidity as well as slightly de-glazing the pan. Remove from heat.
In a small bowl, mash the avocado and diced tomatoes together. Add the salt (and garlic powder, if using) and lime juice, and stir together.
Place the roasted sweet potato slices on a plate and spoon the guacamole onto them. Add the beans on top, then top with whatever other things you want—sometimes I add hemp hearts or meat for extra protein, or roasted broccoli or other vegetables for more bulk.
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Sweet Potato "Toast" with Guacamole & Chili-Lime Black Beans
This easy & delicious sweet potato "toast" recipe is a fast, healthy vegetarian meal, using roasted sweet potato slices as a gluten-free avocado toast.
Ingredients
- 1 sweet potato (medium to large, but not monster)
- Olive oil
- Sea salt, fresh ground pepper
- Optional: paprika or other spices
- Toppings such as hemp hearts, sprouts, roasted vegetables, or ground meat
- Chili lime black beans
- Black beans, drained, rinsed, & dried (about 1/2 can, maybe more)
- 1-2 tablespoons of coconut oil (or avocado or olive oil)
- Sea salt and a combo of chili powder and cumin (or Trader Joe's chili lime powder)
- Juice of 1/4 to 1/2 a lime
- Quick guacamole
- 1 ripe avocado, diced
- 3-4 grape tomatoes, diced
- Sea salt and (optional) garlic powder
- Juice of 1/4 to 1/2 a lime
Instructions
- Slice the sweet potato into "toast", about 1/4-inch thickness. Spritz lightly with olive oil and season with sea salt (and other spices if desired).
- Air fry at 400 F for 7-12 minutes, flipping halfway, until fork tender. If you don't want to air fry, you can also roast in the oven at 425 F for 10-20 minutes.
- While the sweet potatoes are roasting, heat a small skillet on medium. Add the coconut oil until it melts, then add the black beans. Stir around to coat with the oil, then add the seasoning.
- Lower the heat to medium-low and cook the beans until they expand and start to crisp, stirring occasionally. This will take 3 to 5 minutes typically. I also usually add a squeeze of fresh lime toward the end of the beans cooking, which gives freshness and acidity as well as slightly de-glazing the pan. Remove from heat.
- In a small bowl, mash the avocado and diced tomatoes together. Add the salt (and garlic powder, if using) and lime juice, and stir together.
- Place the sweet potatoes on a plate and spoon the guacamole onto them. Add the beans on top, then top with whatever other things you want---sometimes I add hemp hearts or meat for extra protein, or roasted broccoli or other vegetables for more bulk.
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