Avocado-Lentil Sweet Potato Toast
Serves: 4-6 toasts
  • 1 medium sweet potato
  • ½ tablespoon coconut oil - soft (if using the oven)
  • ⅓ cup cooked black or French lentils
  • 1 teaspoon olive oil
  • ½ teaspoon balsamic vinegar, plus more for drizzling
  • 1 small, ripe avocado
  • juice of ½ small lemon
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • nutritional yeast for garnish
  • mixed seeds for garnish (I used hemp, flax, pumpkin, and sunflower seeds)
  1. Peel and slice the sweet potato into even, ¼"-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled.
  2. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top.
  3. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters.
  4. In a small bowl, combine lentils, olive oil, balsamic vinegar, half of the lemon juice, salt and pepper. In another small bowl, mash the avocado with the remaining lemon juice, salt and pepper.
  5. Spread mashed avocado onto each sweet potato slice, followed by the lentils and a sprinkle of nutritional yeast and mixed seeds. Drizzle with more balsamic vinegar and enjoy!
Recipe by Golubka Kitchen at https://golubkakitchen.com/sweet-potato-toast-two-ways/