Ohh Hello fellow avocado lover!
A few years ago, avocado toast took the number #1 place on most of the brunch menus and firmly staying there since. I’m one of those ones as well whenever I go out to eat the first thing I look at on the menu “ do they have any avocado on toast.”
But a few weeks ago when I went out with one of my friends to check out a restaurant where avocado was one of the ingredients in every dish, and they had a classic avocado toast, but instead of bread, they served on a sweet potato. My other big-time favorite.
( the reason whyI’m not going to tell you the name of the place because the portion size was a bit disappointing and was really really overpriced )
So I started to think about how can I make this simple dish even more delicious. How does everyone make smashed avocado better? Let’s make guacamole!
I like my guac smooth not chunky, but this is just personal preference, so the way I did it is using a food processor. You could do with just smashing the ingredients if you prepared you one with more significant bits in it.
- 1 avocado
- 0.25 tbsp of olive oil
- 1 tbsp lemon juice
- 0.25 tbsp lime juice
- Chili flakes
- 0.5 garlic
Bake the sweet potato until it becomes soft. For the topping, I used toasted pine nuts and vegan sour cream.
- 1 cup cashew nuts
- 0.5 cup of water
- 3 tbsp lemon juice
- 0,25 tsp sea salt
Soak cashews into boiling water for 15 minutes then add all the ingredients into a blender or food processor and blend it until it becomes a thick creamy consistency.
If you give it a try I would love to hear from you. Your feedback is really helpful. You can rate the recipe and comment below to let me know how yours turned out. And if you want to show off photos you can tag me @laforance on instagram! If you love sweet potato make sure to check out my vegan sweet potato topped pizza recipe!