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).
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!
- 1 medium avocado
- about 4 slices whole grain bread
- squeeze of lemon
- salt & pepper
- 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
- 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.
- 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!
Make this gluten-free by using your favorite gluten-free bread.