Sweet Potato Toast with Black Bean Spread & Avocado
There’s something comforting about a thick slice of toast, piled high with creamy avocado and fresh toppings. But the day I swapped bread for roasted sweet potato, everything changed.
The edges crisp up, the center stays tender, and the best part
It’s not just lighter and more nourishing—it feels like a treat that also loves you back.
The natural sweetness pairs beautifully with smoky black beans and lime. Feel free to switch up the toppings—flow with the season and your preferences.
Whether you’re gluten-free, looking for a veggie-packed breakfast, or just craving something fresh and fun, this sweet potato toast will become your new go-to.
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Sweet Potato Toast with Black Bean Spread & Avocado
Makes 2–4 servings ⬩ Ready in 30 minutes
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)
Instructions
- Turn on the oven to 375°F or 350°F convection. Line a baking sheet with parchment paper.
- 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.
- 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.
- Add the black beans, smoked paprika, and lime juice to a small blender. Spread the blended black bean mixture over the sweet potato “toast.”
- Top with avocado, cherry tomatoes, and/or cilantro.
