Vegan Sweet Potato Toast with Chickpea Avocado
Ingredients
- 1 medium sweet potato, washed and sliced into 6mm even slices
- 1 avocado
- 400 ml can chickpeas, drained and rinsed
- 1/2 teaspoon sumac
- 1/4 teaspoon sea salt
- juice of 1/2 small lemon
- small handful baby watercress or sprouts (optional)
- additional sumac to garnish
Preparation
Set the toaster to high and toast the sweet potato slices. After the first toast, pierce the potato flesh with a fork and toast again.
In a bowl, combine the avocado, sumac, chickpeas, sea salt, and lemon juice, and smash with a fork or potato masher. Taste and season.
Once the potato is toasted through, place the slices on a plate, spoon a good amount of the mixture directly onto the potato, and sprinkle with baby watercress or sprouts to serve.
