Avocado on Sweet Potato Toast – Paleo/Gluten-Free/Vegetarian


1 sweet potato
1 ripe avocado
Handful rocket leaves
2 eggs
100g button mushrooms
1 tsp. grass-fed butter
Pinch salt
Pinch black pepper
Pinch chilli powder


Rinse and slice the mushrooms before placing in a pan with the butter, salt and pepper.
On a low heat and with the lid on, allow the mushrooms to cook until it produces its own juices. Continue to allow the mushrooms to cook until the juice reduces, before removing from the heat and setting aside.
In another pan, add some cold water and allow the eggs to boil for approximately 5 minutes (longer for hard boiled) before plunging the eggs in cold water for a few seconds, peeling and setting aside. (The cold water allows for the shell to be removed more easily).
Thinly slice the sweet potato and toast - or grill - until toasted through, with the sweet potatoes completely soft on the inside.
Mash the avocado and spread on top of the warm sweet potato slices.
Add the rocket leaves and mushrooms on top, sprinkle on the salt, pepper and chilli powder and serve with the soft-boiled eggs.
For a totally vegan alternative, omit the eggs and swap the butter for a tsp. of extra-virgin olive oil.
Do not allow the juices from the mushrooms to reduce too much as this will make the mushrooms lose their soft texture and cause them to become greasy.


Super easy to make, with the avocado combining beautifully with the freshly toasted sweet potato, one bite and you’ll be utterly converted.


Friday, May 18, 2018 - 4:27pm


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