
Sweet potato toasts with avocado: crispy sweet potato, creamy avocado and eggs with lemon juice, chilli and olive oil – savoury and satisfying.
You’ll need: oven · chopping board · knife
When it needs to be quick but should still taste like a proper meal, this recipe is spot on. Warm, creamy and pleasantly spicy – without much effort.
Organic eggs → chickpea flour omelette (plant protein, more fibre) Sweet potato → butternut squash slices (similarly mild and sweet) Hass avocado → hummus or white bean purée (more protein, cheaper, creamy) Olive oil → avocado oil, or leave it out (heat-stable, or saves added fat you don't need)
This recipe contains egg as an allergen. Mild seasoning makes sense for small children, and during pregnancy the eggs should be fully cooked.
Avocado mainly contains monounsaturated fat, especially oleic acid. It also has fibre, folate and some vitamin E.
Sweet potatoes provide complex carbs, fibre and beta-carotene. Depending on the variety, they also contribute vitamin C and potassium.
Eggs contain protein as well as choline, vitamin B12, selenium and small amounts of fat-soluble vitamins. Much of this sits in the yolk.
Not necessarily. Chilli contains capsaicin, which many people tolerate well but which can irritate a sensitive stomach or reflux.
Lemon juice provides some vitamin C and acidity, which makes the avocado taste fresher. The nutrient contribution is fairly small, but it makes sense in the kitchen.