I’ve always loved Japanese sweet potatoes and avocado, so one day years ago, I combined the two into the most heavenly food experience. A sprinkling of coarse sea salt is an absolute must, and I love my toasted sweet potato slices finished with homemade pickled red onions and fresh sunflower sprouts. Why Japanese sweet potatoes? They’re buttery, creamy, and sweet, and make the perfect foundation for avocado. Plus, they’re packed with nutritients, so they make a healthy vegan meal or snack anytime of day.
What you need:
For the pickled red onions:
- 1 red onion, thinly sliced
- 1 cup unsweetened rice wine vinegar
- ½ teaspoon salt
- 1 teaspoon maple syrup
For the toast:
- 1 Japanese sweet potato, washed
- 2 ripe avocados
- ¼ teaspoon red pepper flakes
- ½ teaspoon coarse sea salt
- ¼ cup sunflower sprouts
What you do:
- For the pickled onions, in a jar fitted with a lid, add all ingredients. Screw on lid, place in fridge, and allow to pickle for at least two hours, preferably overnight.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Cut sweet potato lengthwise into ½-inch slices. Place slices onto prepared baking sheet and bake for 10 minutes on each side. Remove from oven.
- In a small bowl, mash avocados. Spread onto each sweet potato slice, and top with red pepper flakes, salt, sprouts, and pickled onion.
- >> Mashed avocado is just one topping idea for toasted sweet potato slices. I also love almond butter, my homemade nutella, or this coconut macadamia nut butter.
- >> Japanese sweet potatoes are packed with antioxidants, vitamins A and C, fiber, and potassium. The skin is loaded with nutrients as well, so I never peel!
- >> Bulk food prepping on Sunday? Prepare the sweet potato slices in advance and keep in the fridge, and then just pop in the oven as needed. Hello, breakfast!