Sweet Potato Avocado Toast

5 from 2 votes

Whenever you want to feel a little fancy with your balanced breakfast but still pull it together in under 10 minutes, this sweet potato avocado toast is perfect. It’s veggie-packed, satisfying and feels just a little bit special.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 1

Ingredients

2 slices sweet potato toast (about 8 oz)
½ avocado
½ cup black beans
¼ teaspoon cumin
¼ teaspoon fine sea salt
4 slices tomato (about half of a large)
2 large eggs
2 teaspoon butter
1 tablespoon green onions

US Customary - Metric

Instructions

If you haven’t already prepped the toast, scrub and slice your sweet potato into ¼-½ inch slices, lay them on a lined baking sheet and bake at 400 °F for 25-30 minutes, until tender and lightly browned.
If already made, just pop a couple of slices in the toaster to reheat them.
2 slices sweet potato toast
In a bowl, mash the avocado with the black beans, leaving it a bit chunky. Mix in the salt and cumin.
½ avocado, ½ cup black beans, ¼ teaspoon cumin, ¼ teaspoon fine sea salt
Heat a bit of butter in a nonstick or well-seasoned skillet over medium heat. Once melted and hot, crack in your egg and sprinkle with salt and pepper. Cook until done to your liking.
2 large eggs, 2 teaspoon butter
Place the sweet potato toasts on a plate then divide and spread the avocado mixture between the two slices. Top with the sliced tomatoes followed by the fried eggs and finish with chopped green onions.
4 slices tomato, 1 tablespoon green onions
Enjoy!

Notes

Make ahead: You can prep the sweet potato toast ahead of time to make breakfast quicker during the week.

After baking, allow the slices to cool completely on a wire rack (this helps prevent sogginess), then store in an airtight container in the fridge for up to 4 days. When you’re ready to eat, just pop in the toaster to reheat.

You can also mix the avocado bean topping ahead. The color might darken a bit but it’ll still taste great. Store it in a small airtight container with minimal air exposure to slow browning.

Leftovers: I recommend frying the egg fresh for best results.

If you do have leftovers, you can store the cooked egg in the fridge for up to 1 day. To reheat, gently warm it in a skillet over low heat. You can use the microwave but the yolk is more likely to end up fully cooked.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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