Ingredients
🥑 Ingredients needed to make the Sweet Potato Toast with Avocado Guacamole
- 2 medium sweet potatoes, peeled and sliced ¼–½ inch thick
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1–2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt & pepper, to taste
- 1 ripe avocado
- 1 tablespoon lime juice
- 1–2 tablespoons finely chopped red onion
- 1 small tomato, diced
- Fresh cilantro, chopped, for garnish
- Optional toppings: chili flakes, crumbled feta, pumpkin seeds
Instructions
Preheat oven & prep sheets: Preheat to 400°F (200°C). Line two baking sheets with parchment paper for even roasting.
Dry and season chickpeas: Pat chickpeas completely dry to ensure crispiness. Toss with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread evenly on one baking sheet.
Prepare sweet potatoes: Brush each slice lightly with olive oil. Arrange in a single layer on the second sheet, leaving space between slices.
Roast sweet potatoes: Bake 20–25 minutes, flipping halfway, until tender, edges slightly caramelized, and aroma is sweet and nutty.
Roast chickpeas: Bake 15–20 minutes, shaking pan halfway, until golden and crunchy. Cool slightly.
Make guacamole: Mash avocado with lime juice, red onion, tomato, salt, and pepper. Taste and adjust seasoning for brightness.
Assemble toasts: Spread guacamole on sweet potato slices. Top with crispy chickpeas and optional toppings like chili flakes, pumpkin seeds, or crumbled feta. Serve immediately.