Pesto Sweet Potato Toast

Ready in 15 minutes

Serves 2 people

  • 267 calories
  • 3 g protein
  • 20 g carbohydrates
  • 20 g fat

Ingredients

  • 2 slices sweet potato (⅓” thick)
  • ¼ vegan basil pesto
  • ½ avocado (sliced)
  • 1 cup arugula

Spices/Condiments

  • 2 tsp extra virgin olive oil
  • 1 tsp kosher salt
  • Balsamic fig vinegar to taste

Preparation

  1. Heat olive oil in a medium saucepan and slice 2 large slices out of sweet potato
  2. Cook the sweet potato slices on either side for about 5 minutes or until tender
  3. Lay the arugula out on a plate and place the sweet potato “toast” on top
  4. Drizzle the pesto over the toast, top with avocado slices, and sprinkle salt and vinegar over top for garnish

After making this recipe, I was so ashamed I don’t have a better camera. This toast looks so pretty with the various colors and textures. I wish I could’ve captured its beauty to post, but I can’t help but be disappointed in how my crappy iPhone 6S takes pictures. Nonetheless, it was a shame the masterpiece had to be eaten… just kidding, it was as delicious to eat as it was pretty to look at! If you want to create an aesthetically pleasing dish with little work, this is it. It also kind of fits into an autumn theme, and I’m one who loves cooking seasonally! Give it a shot and treat yourself to this delicious Paleo treat!

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s