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About the Recipe
This recipe is a delightful twist on the classic avo-toast! Picture creamy avocado and hearty black beans piled high on an oven-roasted sweet potato slice. It's a powerhouse of flavors and nutrients, topped off with a satisfying zing of lemon. Whether you're looking for a healthy breakfast or indulge in a tasty, satisfying snack, this dish rises to the challenge. This recipe is a definite crowd-pleaser!
Ingredients
2 sweet potatoes
2 avocados
1 cup canned black beans
1 lemon
1/2 onion
1/2 tomato
1 tsp. salt
1 tsp. paprika spice
Preparation
Step 1: Cut the potatoes into long halves. Preheat the oven to 375F and bake them with a little salt for 20 minutes.
Step 2: Place the avocado, minced onion, minced tomato, pinch of salt, and 1/2 lemon juice in one bowl. Mash them together until they are mixed well.
Step 3: In another bowl, place the black beans with red pepper and salt. Mash them until they are mashed halfway.
Step 4: Once the sweet potatoes are baked, let them chill a little. One one cooled potato plate, spread 1 Tbsp. guacamole as a top layer. Then place 1 Tbsp. of the black beans on top. Finish with a sprinkle of salt and a little bit of lemon juice.