Loaded Sweet Potato Avocado Toast

Loaded Chipotle Sweet Potatoes & Kale with Pickled Radishes are fun, healthy, and filling toppings for classic avocado toast! A perfect vegan snack or main.

Loaded Sweet Potato Avocado Toast

I know – avocado toast is SO over, and even if it weren’t, you don’t need a recipe for it. This trend might be on it’s way out, but you’ll still find me (and pretty much everyone else on Instagram) happily smashing & snapping away.

I usually keep mine simple – avocado, lemon, salt, pepper, and a sprinkle of hemp seeds. It’s a perfect combo that doesn’t need to be messed with, but since this was “dinner toast” for us one night last week, I thought I’d get a little fancier with the toppings. (Also, Jack is still claiming that he doesn’t like avocado, but if I hide it a little, no complaints).

Loaded Sweet Potato Avocado Toast ingredients

This chart of ingredients looks a little fussy, but most of these are pantry staples and items that I happened to have on hand. For example, the adobo sauce (our favorite addition here) comes from a leftover can of chipotles that I had previously opened for this chili recipe. So feel free to use and re-use whatever you like. Send me your winning combos and, together, let’s keep this trend alive!

Loaded Sweet Potato Avocado Toast

5.0 from 5 reviews

Loaded Sweet Potato Avocado Toast

Prep time
Cook time
Total time
Serves: 2, makes 4 toasts
  • 1 medium avocado
  • about 4 slices whole grain bread
  • squeeze of lemon
  • salt & pepper
version #1: Spicy Sweet Potato
  • ½ cup cubed sweet potatoes
  • a few teaspoons adobo sauce (from a can of chipotles in adobo)*
  • 1 tablespoon pepitas, toasted
  • ½ serrano pepper, sliced
version #2: Kale & Pickled Radish
  1. Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they're fully cooked.
  2. Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings as pictured or however you like!
*Find these in the Mexican aisle of most grocery stores.

Make this gluten-free by using your favorite gluten-free bread.



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Rate this recipe (after making it):  

  1. Weng

    Was wondering why adobo sauce is red?

  2. Amy

    The bread in the picture looks so good. What brand is it?

  3. This is an excellent recipe, thank you for sharing., I love an explosion of flavors.

  4. Valerie from valeriepondering.blogspot.com

    That is some loaded toast! Yum!

  5. alie from eatdrinkdishrepeat.com

    this looks SO good. will have to recreate soon! eatdrinkdishrepeat.com

  6. What a keen idea! It’s quick. Something different than a sandwich. Also can use left over sweet potatoes. Bingo—it takes good too.

  7. This toast recipe looks filling and delicious! I have to make it a.s.a.p. Happy Wednesday 🙂

  8. I have something a little embarrassing to admit. I’ve never had avocado toast. (I wish I had the ability to type that in a very small font so it was like typing a whisper.) The truth is that I don’t have a good explanation for it. I love toast, I love avocado, and I love food trends, but maybe I’ll just jump on it soon and pretend like avocado toast and me were always best friends.

  9. You’ve elevated toast to a whole new level for me and I’m loving the combo of sweet potato and avocado. Now why haven’t I combined those too?

  10. I love all things on toast – especially if it combines avocado and sweet potatoes. YUM. Pinning this and hopefully trying it soon! 🙂

  11. I am so not over avocado toast!!! Top it with an egg or these potatoes or just simply with CRP flakes and lemon zest, any way I am in!!! Hemp seeds? Worth a try?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.