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.
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.