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Sweet Potato Toast with Black Bean Spread & Avocado

Sweet Potato Toast 
with Black Bean Spread & Avocado

Chef Katie Mae
Makes 2-4 servings | Ready in 40 minutes


  • 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)


  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 halfway through. Then turn the heat up to 425°F. Let the potato toast for another 5 to 10 minutes, depending on 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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