Avocado Sweet Potato Toast
This might just be the greatest toast topping ever. Guacamole, roasted tomatoes, pesto and cashew nuts. And it's vegan. Wowzer. (If you use our vegan pesto recipe of course!)
- 200 g plum tomatoes
- 2 tbsp olive oil
- 2 avocados
- 2 tbsp extra virgin olive oil
- 1 lime
- 1 large sweet potato
- 2 tbsp pesto
- 3 tbsp cashew nuts
Roast The Tomatoes
Preheat the oven to 240ºC.
Put the tomatoes onto a tray and drizzle over some olive oil. Season well with salt and pepper.
Roast for 15 minutes.
Make The Guacamole
Meanwhile de-stone and peel the avocados. Mash them up in a bowl with plenty of extra virgin olive oil, salt, pepper and a small squeeze of lime.
Heat a dry frying pan and toast the cashew nuts.
Slice the potato lengthways into 0.5cm slices and pop them into the toaster.
Put your potato slices onto 4 plates and spread over the avocado. Place a couple of tomatoes onto each slice then spoon over the pesto.
Scatter over the cashew nuts and some flaked sea salt if you like and eat it all up!
Hungry for more? Try one of these!