sweet potato avo toast

I have a thing for toast. I love bread in so many different forms but, for me, toast really just exists in a league of its own. This summer I finally joined the avocado toast gang and ever since, I've realized I could eat avo toast for almost every meal. It's the perfect blend of sweet, salty, savory, and spicy with an added crunch if the toast is well done. In my world, avocado toast is just short of perfect. 

Yet, I have two problems with avocado toast. Problem One: I have minimal self-control when it comes to bread. When I have bread in the house, it takes every ounce of willpower I have to avoid eating it with every single meal. I'd eat toast with a salad, soup, plain, I don't care. I blow through it so quickly that it becomes detrimental to both my wallet and my body so I've learned it's much better to just not keep it in the house. Problem Two: I'm gluten intolerant. This problem is actually two-fold unto itself; gluten-free bread is just a bunch of sugar and rice flour so I miss out on all of the actual nutrients one might gain from eating real bread and on top of that, it's really fucking expensive. 

So here I am, buying and inhaling sugary, expensive, nutrient-less bread at an alarming rate, just so I can eat avocado toast for breakfast? I believe I can do better. 

Enter: Sweet Potato Avo Toast. 

In case it wasn't obvious, Sweet Potato Avocado Toast is literally just avocado toast with sliced sweet potato base instead of bread. WHAT AN OBVIOUS AND INGENIOUS FIX TO ALL OF MY PROBLEMS. Sweet potatoes are fairly inexpensive, full of nutrients, and I'm not tempted to eat them all day long. Win, win, win. Plus, for my whole30 homies out there, if you ditch the sriracha it's totally whole30 compliant. And paleo-friendly, vegan, gluten-free, etc. Wow. In case you hadn't already gathered, I'm a total convert. 

Here's what I did to create the masterpiece you see below, enjoy!

• cut the ends off of a sweet potato, then cut lengthwise into half inch slices (you wanna make sure she's sturdy enough to hold all of your toppings)
• spray/drizzle with olive oil and pop them into the oven for about 10 mins at 220 degrees C (or 425 F)
• once your sweet potato slices are nice and roasty, load 'em up with your fave avo toast toppings! for the slices below, I used mashed avocado, lemon juice, chia seeds, alfalfa sprouts, EBTB seasoning, and sriracha
• chow down!!!

xx, lindz