Pesto Sweet Potato Toast

Ready in 15 minutes

Serves 2 people

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


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


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


  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!

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