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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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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