Sweet Potato Avocado Toasts with Egg and Arugula
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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.MORE+LESS-
Updated December 12, 2016
4
(1/4-inch thick) orange-fleshed sweet potato slices, cut lengthwise
1
avocado, pitted and peeled
8
cherry tomatoes, halved
2
tablespoons Annie’s™ balsamic vinaigrette
1/4
cup toasted pepitas (pumpkin seeds)
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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.
Expert Tips
- 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.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 380
% Daily Value
- Total Fat
- 42g
- 64%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 185mg
- 62%
- Sodium
- 720mg
- 30%
- Potassium
- 910mg
- 26%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 8g
- 31%
- Sugars
- 6g
- Protein
- 14g
- Vitamin A
- 130%
- 130%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
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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