Sweet Potato Toasts with Guacamole and Chickpeas

Ingredients

• Chickpeas4 tablespoon (60 g)
• Avocado1/2 count (120 g)
• Sweet Potato1/2 medium (90 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked sweet potato and chickpeas.

2. 2

   Step 2

   Slice the sweet potato not so thickly. As a toast.

3. 3

   Step 3

   Heat the oil in a pan and add the sweet potato slices. Cook each side for 2 minutes over medium heat until browned.

4. 4

   Step 4

   Remove and add the chickpeas. Add salt and pepper and, if you want, paprika to taste. Saute for some seconds.

5. 5

   Step 5

   In the meantime, dice the avocado and smash until obtaining a cream. Mix with some lemon juice and salt.

6. 6

   Step 6

   Spread the guacamole on each toast and then add the chickpeas on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sweet Potato Toasts with Guacamole and Chickpeas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.