Adios, avocado - there's a new toast in town. We would be lying if we said we're giving up our beloved avocado toast for good, but we are willing to explore other breakfast avenues. Cue: the trendy sweet potato toast.
Sweet potato toast is quickly gaining popularity as a refreshing replacement for the over-grammed avo toast that's always infiltrating our feeds. And it's just as nutritious as the creamy, green fruit, too; sweet potatoes are an excellent source of vitamins A, C, B6, potassium and dietary fiber, just to name a few. With a slice of sweet potato as your base, the topping possibilities are truly endless -- and truly delicious.
If you're looking for a protein boost, give this sweet potato toast topped with protein-packed cannellini beans and zucchini ribbons with a lemon herb dressing a try - it's light, refreshing and makes for a super simple and convenient meal.
Fresh basil, vine ripened tomatoes and hearty, roasted sweet potatoes combine to make one of the most delectable flavors all in one bite. This recipe is incredibly simple and perfect to serve as an appetizer to guests at your next dinner party.
Aside from the fact that they smell amazing while baking in the oven, these sweet and savory toasts are so versatile; they can serve as breakfast, appetizers or even as a decadent yet still healthy dessert.
You can still hang on to your avocado obsession by adding it to this sweet potato toast filled with veggies and protein; to top it all off, it's gluten-free and paleo-friendly, too!
The tahini sauce - with fresh ginger and a punch of lime - gives this dish just the right amount of bite, while the sauteed chickpeas give it a crispy, meaty element, and it all takes just under 25 minutes to pull together.