This recipe for Sweet Potato Avocado Toasts with Egg and Arugula was amazing! So delicious, filling, and pretty easy to make (even with interruptions from my kids). And mine turned out pretty close to the photo in the recipe. (There were two on my plate, but I forgot to take a photo until I had already eaten one.) My youngest also enjoyed this, but my oldest didn’t even want to try it.
I used arugula and I found roasted pepitas (pumpkin seeds) in the bulk section of my grocery store.
Sweet Potato Avocado Toasts with Egg and Arugula
Prep: 15 MIN Total: 30 MIN Servings: 2
Roasted sweet potato slices take the place of bread in this easy, but impressively fresh and filling dish. Bonus: It works just as well for dinner as it does for breakfast.
4 (1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise
2tablespoons olive oil
1 avocado, pitted and peeled
1 teaspoon lemon juice
1/2 teaspoon salt
3 cups arugula
8 cherry tomatoes, halved
2 tablespoons Annie’s™ balsamic vinaigrette
1/4 cup toasted pepitas (pumpkin seeds)
1 Heat oven to 425°F. Brush both sides of sweet potato slices with 1 tablespoon of the olive oil; place on ungreased large cookie sheet. Bake 15 to 20 minutes, turning once, until golden brown. Transfer to cooling rack.
2 Meanwhile, in medium bowl, mash avocado with lemon juice and 1/4 teaspoon of the salt. Set aside.
3 Heat remaining 1 tablespoon oil in 10-inch skillet over medium heat. Break egg into custard cup; carefully slide into skillet from custard cup. Repeat with other egg. Immediately reduce heat to low. Season eggs with remaining 1/4 teaspoon salt; cook 4 to 5 minutes, spooning oil over eggs, until yolks are set.
4 In medium bowl, toss arugula and cherry tomatoes with vinaigrette.
5 Divide sweet potato slices among two serving plates; top each with avocado mixture, pepitas, arugula mixture and egg.
Yams and sweet potatoes are two different tubers, and you don’t want to mix them up in this recipe or any other, as you may get different results. A sweet potato has tapered ends and thin, smooth skin and flesh that can range from light beige to orange. Whereas a yam is cylindrical and typically white-fleshed and has rough, dark skin.
We use arugula for this recipe, but baby spinach leaves would work well, too.
Serving Size: 1 Serving
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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