« Back to Results
Sweet Potato Avocado Toasts with Walnuts
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat.
Ingredients
2 sweet potatoes
2 avocados, thinly sliced
1/2 cup walnuts, diced
1-1/2 tsp red pepper flakes, plus more if desired
4 tsp extra-virgin olive oil
3/4 teaspoon flaky salt
Directions
- Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
- For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
- For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
- When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.


Nutritional Information
Based on 8 servings.
Per serving:
Calories | 155 |
Total Fat | 12g |
Saturated Fat | 1g |
Monounsaturated Fat | 5g |
Polyunsaturated Fat | 4g |
Sodium | 238mg |
Carbohydrates | 10g |
Dietary Fiber | 3g |
Total Sugars | 1g |
Protein | 2g |
Calcium | 20mg |
Potassium | 423mg |