This Sweet Potato Toast Recipe can be made in the toaster or the oven, and it comes with some super healthy toppings!

Each serving is just $0.50 and 141 calories (including the toppings shown) and make a great breakfast or snack.

I like topping these plant based toasts with avocado and my Crunchy Roasted Chickpeas. But feel free to add your own toppings and just follow the toast directions.

Sweet Potato Toast

• Ingredients for Sweet Potato Toasts
• How to Make Sweet Potato Toast Recipes
• Sweet Potato Toast Recipe
• Nutrition Label for Sweet Potato Toasts

Ingredients for Sweet Potato Toasts

These low calorie breakfasts are packed with nutrition and plant based protein! And best of all, you’ll only need 4 ingredients (not counting salt, pepper, and olive oil) to make them!

Shopping List for Sweet Potato Bread:

• 1 large sweet potato 
• Olive oil spray
• Salt and pepper
• 1 avocado
• ½ lemon cut into wedges
• ½ cup Roasted Chickpeas

How to Make Sweet Potato Toast Recipes

It’s easy to make these vegan toasts in the toaster or the oven. And both methods give you just the right amount of time to smash and season your avocado!

How to Bake and Toast Sweet Potato Toasts:

Oven Instructions:

1. Preheat oven to 350 and place a wire rack on a rimmed baking sheet.
2. Slice the sweet potato lengthwise down the middle into 6 thin slices about 1/4 inch thick.
3. Spray the sweet potato slices with olive oil spray and season with salt and pepper if desired.
4. Bake for 15-20 minutes, until potatoes are cooked through and fork tender.
5. Remove the sweet potatoes from the oven, and cool on a wire rack for 10 minutes.
6. While they cool, add the avocado to a bowl and mash with the back of a fork. Sprinkle with salt and pepper and add a good squeeze of lemon juice. Taste and add more salt, pepper, and lemon as needed.
7. Once the toasts are cool, smear each with avocado and top with roasted chickpeas.

Toaster Instructions:

1. Slice the sweet potato lengthwise down the middle into 5-6 thin slices about 1/4 inch thick.
2. Spray the sweet potato slices with olive oil spray and season with salt and pepper if desired.
3. Just as you would with bread, insert slices into toaster and toast on medium-high.
4. When the pop up, check to see if the sweet potato toasts are cooked through and fork tender, if not, run them though another round of toasting.
5. Remove the sweet potatoes from the toaster, and cool on a wire rack for 10 minutes.
6. While they cool, add the avocado to a bowl and mash with the back of a fork. Sprinkle with salt and pepper and add a good squeeze of lemon juice. Taste and add more salt, pepper, and lemon as needed.
7. Once the toasts are cool, smear each with avocado and top with roasted chickpeas.

Sweet Potato Toast Recipe

These make wonderful breakfasts. And with all the plant based protein and healthy fats from the toppings, you’ll be starting the day off right!

Feel free to have more than one serving, I like to have 2-3 slices.

More Plant Based Breakfast Recipes:

• Healthy Vegan Granola
• Lemon Blueberry Vegan Oatmeal Recipe
• Sweet Potato Hash
• Plant Based Protein Shake
• Vegan Carrot Bacon

Sweet Potato Toast (WITH TOPPINGS)

Audrey Johns

Each sweet potato toast topped with avocado and roasted chickpeas is just 141 calories! And this recipe is low cost (about $0.50 per serving) and can be topped with anything you like.

Special Tip: If you want to use your own toppings, by all means do so. I found that the protein and healthy fat packed toppings shown make the perfect breakfast or snack.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8 servings

Calories 141 kcal

Ingredients

  

• 1 large sweet potato washed
• Olive oil spray
• Salt and pepper
• 1 avocado
• ½ lemon cut into wedges
• ½ cup Roasted Chickpeas

Instructions

 

Oven Instructions:

• Preheat oven to 350 and place a wire rack on a rimmed baking sheet.
• Slice the sweet potato lengthwise down the middle into 6 thin slices about 1/4″ thick.
• Spray sweet potato slices with olive oil spray and season with salt and pepper if desired.
• Bake for 15-20 minutes, until potatoes are cooked through and fork tender.
• Remove the sweet potatoes from the oven, and cool on a wire rack for 10 minutes.
• While they cool, add the avocado to a bowl and mash with the back of a fork. Sprinkle with salt and pepper and add a good squeeze of lemon juice. Taste and add more salt, pepper, and lemon as needed.
• Once the toasts are cool, smear each with avocado and top with roasted chickpeas.

Toaster Instructions:

• Slice the sweet potato lengthwise down the middle into 5-6 thin slices about 1/4″ thick.
• Spray sweet potato slices with olive oil spray and season with salt and pepper if desired.
• Just as you would with bread, insert slices into toaster and toast on medium-high.
• When the pop up, check to see if the sweet potato toasts are cooked through and fork tender, if not, run them though another round of toasting.
• Remove the sweet potatoes from the toaster, and cool on a wire rack for 10 minutes.
• While they cool, add the avocado to a bowl and mash with the back of a fork. Sprinkle with salt and pepper and add a good squeeze of lemon juice. Taste and add more salt, pepper, and lemon as needed.
• Once the toasts are cool, smear each with avocado and top with roasted chickpeas.

Keyword sweet potato toast

Nutrition Label for Sweet Potato Toasts

Share this Plant Based Recipe: