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Sweet Potato Toast with Black Bean Spread & Avocado

Sweet Potato Toast 
with Black Bean Spread & Avocado

Yield: 2-4 servings
Author: Chef Katie Mae

Ingredients:

  • 2 sweet potatoes
  • 1½ cups cooked black beans (15-ounce can, drained)
  • 1 teaspoon smoked paprika or chili powder
  • 1–2 tablespoons lime juice
  • 1 ripe avocado, diced
  • 1 pint cherry tomatoes, halved (optional)
  • ¼ cup diced cilantro (optional)

Directions:

  1. Turn on the oven to 375°F or 350°F convection. Line a baking sheet with parchment paper.
  2. Carefully Slice the sweet potatoes lengthwise into flat, thin slabs between ¼ and ½ inch thick. Lay the sweet potato slabs out on single layer on the parchment paper.
  3. Bake the sweet potato for 20 minutes, flipping half-way through. Then turn the heat up to 425°F. Let the potato toast for another 5 to 10 minutes, depending how crispy you want your toast.
  4. Add the black beans, smoked paprika, and lime juice to a small blender. Spread the blended black bean mixture over the sweet potato “toast.”
  5. Top with avocado, cherry tomatoes, and/or cilantro.
 

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