Sweet Potato Avocado Toast

This plant based toast makes for a great kick start to your day or afternoon pick me up type snack. The replacement of sweet potato slices instead of wheat toast, you can skip the mid morning carb crash. With plenty of avocado, beans, and veggies galore, this dish will most certainly keep you full. So throw out that captain crunch and pull out the sweet potato toast!

Sweet Potato Avocado Toast
Veggie packed breakfast or snack

Author: Katherine Reback
Cook Time: 10-15 minutes
Total Time: about 10-15 minutes
Servings: 1    Course: Breakfast/snack    Cuisine: Plant based

Ingredients
- 1 sweet potato toast
- Olive oil (or coconut or avocado)
- Salt & pepper
- 1/4-1/2 bell pepper cubed (red or yellow)
- 1/2 cup of canned black beans drained
- 1/2 an avocado
- Handful of baby spinach - about 1 cup
- Everything but the bagel seasoning (Trader Joe's)

Directions
To make the Potato Toast
1. Preheat oven to 425 degrees
2. Cut off the ends of the sweet potato. There are two ways to cut the         
   potato into slices:
      a. Stand the potato up on it's end and cut it in half length-      
         wise. Take one of the halves and cut it into long slices to 
         desired width (about 1/4 inch). Try to keep the slices the 
         same width so that they cook evenly.
      b. Use a mandolin slicer. Again, slices about 1/4 inch thick.
3. Lightly brush every slice with oil on both sides (not too much so    
   it's not soggy or overwhelmed in oil). Sprinkle salt and pepper.
4. Line a baking sheet with parchment paper, line up potato slices in a 
   single layer.
5. Bake for 10 minutes at 425, until tender, then broil on each side 
   for 5 minutes (flip so both sides cook evenly).
   
The Toast Toppings
1. Drizzle olive oil in a small nonstick skillet with low/medium heat.
2. Once the oil is heated, toss the cubed bell pepper into the pain and 
   saute 'till soft.
3. Then, add drained, canned black beans and cook w/peppers until hot.
4. While peppers and beans cook slice half an avocado into thin slices 
   or mash to make a guacamole like texture (personal preference).
5. Once step 4 is complete, remove the peppers and beans from the pan 
   and add about cup of baby spinach. Wilt. Do not add more oil.
6. Take the avocado and cover once side of the slice of sweet potato 
   toast. Place all the sauteed and wilted veggies on top and sprinkle 
   everything but the bagel seasoning as desired.
   
Tips
**The opportunities for toppings are endless! Do not feel restricted to 
   just bell peppers, beans, and spinach. Add sauteed onions, 
   mushrooms, fresh microgreens, chickpeas, etc.
**For more flavor sprinkle a bit of paprika, cumin, or any other 
   spices you think might compliment the dish.
   

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