I discovered sweet potato toast last year, and fell head first for it.
Have you tried it yet? Thin slices of sweet potato, toasted twice in the toaster (until tender) then topped with whateverthehell toasty things you love topping toast with.
It's a paleo-loving, low-carb, gluten-free, cavegirlish dream come true. And while I've heard tell that some people think it's weird, I think it's wonderful.
Such a simple thing to whip up for lunch. A splendid way to eat the things you know you should be eating for dinner. Or snacktime.
And with superquick spicy sweet-and-sour Chili Garlic Chickpeas up top? Why: 'nother wordly. Like, just so divine.
Perhaps the best part here is, you don't have to go full boar on Sweet Potato Toast to enjoy this recipe. Feel free to just microwave or sweet potatoes instead, slicing them in half and serving the chickpeas up top. Tasty, too.
I fully recommend any course of action that gets this flavor combo in your life. Toasted, baked or simply forked. Make, eat, enjoy.
7-Minute Chili Garlic Chickpeas on Sweet Potato Toast
2 servings | 7 mins
- 1 sweet potato, sliced thin
- 2 Tbsp olive oil
- 1 (15 oz) can chickpeas, drained
- 2 Tbsp chili garlic sauce
- 1/4 cup raw honey
- 1 Tbsp sesame oil
- 1 avocado, diced
- 1/4 cup coconut cream or plain coconut yogurt
Turn toaster to high. Toast each sweet potato slice twice, until center is tender and edges begin to turn brown. (Alternately, you can microwave the sweet potatoes until tender, slice them in half and serve them 'baked potato' style).
In a skillet, heat olive oil over high heat. Toss in chickpeas, cook until toasted and crispy, about 3 minutes. Stir in garlic sauce, honey and sesame oil. Serve over sweet potatoes with avocado and coconut cream.