By The Toasted Pine Nut
Sweet Potato Avocado Toast + Nutty Pesto
12 steps
Prep:15minCook:20min
Sweet Potato Avocado Toast + Nutty Pesto is the perfect snack or appetizer! They're loaded up with flavor and impossible to eat just one.
Updated at: Thu, 21 Nov 2024 11:52:41 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
3
Low
Nutrition per serving
Calories117.7 kcal (6%)
Total Fat9.3 g (13%)
Carbs7.8 g (3%)
Sugars2 g (2%)
Protein2 g (4%)
Sodium110.9 mg (6%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
1sweet potato
large
2 tablespoonsavocado oil
¼ teaspoonsea salt
1 cupraw cashews
unsalted
2 tablespoonsrefined coconut oil
melted
1 tablespoontamari sauce
or soy
1 tablespoonagave nectar
or coconut nectar
1 teaspoonhot sauce
½ teaspoonsesame oil
½ cupfresh cilantro
1scallion
coarsely chopped
1avocado
smashed with a fork
4basil leaves
or a couple extra tablespoons of cilantro leaves, chopped
Instructions
Step 1
Preheat oven to 400F.
Step 2
Cut your sweet potato into 1/4 inch discs.
Step 3
Tossed the sweet potato discs with avocado oil (extra virgin olive oil or coconut oil also works).
Step 4
Lay the discs flat on a lined baking sheet in a single layer and sprinkle them with sea salt.
Step 5
Roast for 15 minutes, then flip and cook an additional 5 minutes.
Step 6
While the sweet potatoes are cooking, make the pesto.
Step 7
Place the cashews, coconut oil, soy sauce, hot sauce, agave nectar, sesame oil, cilantro and scallion in your food processor.
Step 8
Process for 10 seconds.
Step 9
Scrape down the sides using a rubber spatula, and process for an additional 5 – 10 seconds.
Step 10
When the sweet potatoes are done roasting, spread a little bit of smashed avocado on each disc.
Step 11
Then, place a dollop of pesto on top of the avo spread.
Step 12
Sprinkle with chopped basil leaves!
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