SWEET POTATO AVOCADO TOAST RECIPE BY TASTY
Here's what you need: large sweet potato, large avocado, garlics, cherry tomato, bacon, feta cheese
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice sweet potato lengthwise into ¼-inch (6 mm) thick slices.
- Place slices in toaster on high for about 5 minutes, or until cooked through. (You may need to toast them several times depending on the strength your toaster settings)
- While the sweet potato is toasting, mash the avocado in a bowl. Add garlic and tomatoes. Stir to combine.
- Top your sweet potato toasts with the mashed avocado mixture and garnish with crumbled bacon and feta.
- Serve immediately.
- Enjoy!
SOUTHWESTERN SWEET POTATO TOAST RECIPE BY TASTY
Here's what you need: sweet potato, small avocado, salt, pepper, corn salsa, hot sauce
Provided by Crystal Hatch
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cut the sweet potato lengthwise into slices, about ¼ inch (6 mm) thick.
- Place the slices in the toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast again. Depending on the strength of your toaster and your preferences, you may need to toast once more. Remove the slices from the toaster and let cool enough to handle.
- Mash the avocado. Add salt and pepper to taste and mix until well-combined.
- Spread the mashed avocado evenly across the sweet potato toast and top with corn salsa. Drizzle with hot sauce.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 63 grams, Fat 11 grams, Fiber 13 grams, Protein 6 grams, Sugar 18 grams
PB&B SWEET POTATO TOAST RECIPE BY TASTY
Here's what you need: sweet potato, peanut butter, small banana, cinnamon
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
- Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
- Remove from toaster and let cool enough to handle.
- Spread peanut butter evenly across sweet potato toast and top with sliced banana.
- Sprinkle with cinnamon.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 90 grams, Fat 0 grams, Fiber 11 grams, Protein 5 grams, Sugar 36 grams
BRIE & WALNUTS SWEET POTATO TOAST RECIPE BY TASTY
Here's what you need: sweet potato, spreadable brie, walnuts, honey
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cut sweet potato into thin slices, about ¼ inch (6 mm) thick.
- Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
- Remove from toaster and let cool enough to handle.
- Spread brie evenly across sweet potato toast.
- Top with walnuts, drizzle with honey.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 10 grams, Protein 11 grams, Sugar 18 grams
EASY BAKED BEANS ON TOAST (BRITISH-INSPIRED)
Steps:
- Heat a large pot over medium heat. Once hot, add olive oil (or avocado oil or water), shallot, salt, and pepper and sauté until translucent and tender - about 3-5 minutes.
- Add garlic powder (or minced garlic) and stir. Then add all the remaining sauce ingredients to the pot: water, cider vinegar, tomato paste, yellow mustard, maple syrup, unsulphured molasses. Stir again to combine. Whisk if needed to break up any clumps.
- Add the drained and rinsed beans and stir to coat. Turn the heat to medium-high and let the mixture reduce for 8-10 minutes (you should be able to hear and see the sauce bubbling). If the sauce starts to spit, turn the heat down slightly. Avoid covering the pot or the sauce won't reduce quickly.
- Stir often to avoid sticking. After 10 minutes the baked beans should be done and there will be some sauce coating the beans. Turn off the heat. Taste test and adjust, adding more salt for overall flavor, maple syrup for sweetness, apple cider vinegar for tang, or molasses for depth of flavor. Place a lid on the pot to keep the beans warm.
- If serving with toast (we prefer hearty sourdough), put your bread in the toaster. Once golden brown, remove - usually within 3 minutes.
- Once toasted, option to butter your toast with vegan butter or drizzle with olive oil. Then top with the piping hot beans.
- Best when fresh and eaten with a knife and fork. The toast will turn a little wet where the sauce lands, and that's how it's typically eaten. Alternatively, serve on a baked potato. Optionally, garnish with arugula, roasted cherry tomatoes, or wilted spinach.
- Store leftover beans covered in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month. Reheat in a saucepan over medium heat until hot (adding a bit of water to thin as needed if too thick).
Nutrition Facts : ServingSize 1 slice, Calories 392 kcal, Carbohydrate 69.7 g, Protein 19.2 g, Fat 5 g, SaturatedFat 0.8 g, Sodium 889 mg, Fiber 10.8 g, Sugar 11.4 g, UnsaturatedFat 3.7 g
BAKED EGGS AND BEANS ON TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
- Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.
BEANS ON TOAST
Posted for ZWT6 "Mention to the average American that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty and nutritious meal. So, just in case you are still wondering what we are talking about, here's the recipe, which would provide a meal for two. NOTE: While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea!"
Provided by SarahBeth
Categories Healthy
Time 20m
Yield 2 beans on toast, 2 serving(s)
Number Of Ingredients 4
Steps:
- Empty the baked beans into a small saucepan.
- Prepare a pan to either poach or fry the eggs (your choice, but poached is better).
- Start toasting the bread. How many slices is, of course, up to you and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the jam later.
- While the toast is toasting, don't forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast without lots of tea.
- Once the toast is on, gently warm the beans, and start to cook the eggs.
- As the toast is done, place it on pre-warmed plates, and apply lots of butter to taste.
- Divide the beans between the two plates, spreading them over the 2 slices of toast.
- Place the cooked eggs on top of the beans, sprinkle a little pepper, (and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce), and enjoy.
EASY REFRIED BEANS AND EGGS
I just whipped this up and thought it turned out quite delicious. It is a healthy, filling breakfast option that I know I will make again and again. Plus, it's so easy!
Provided by HealthNutSarah
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, heat olive oil over medium heat.
- Add onion. Saute 1-2 minutes or until soft.
- Add beans, green chilies, chicken stock, garlic powder, cumin, and pepper-stir until combined.
- With a potato masher, mash the mixture until most of the beans are in pieces. Its okay to leave them chunky, but mashing them helps make the beans thicker in the end.
- Once mashed, bring bean mixture to a boil, then reduce heat to medium-low.
- Simmer, stirring every 3-5 minutes, about 20-25 minutes, or until they are the consistency that you desire.
- The beans will thicken a bit after cooling, so keep this in mind.
- Top each portion of beans with an egg, and enjoy!
- You may also serve this with cheese, avacado, and/or tortillas.
- Delicious!
- Note: Fresh garlic can be used in place of garlic powder.
Nutrition Facts : Calories 263.8, Fat 7.2, SaturatedFat 1.9, Cholesterol 212.4, Sodium 449.5, Carbohydrate 33, Fiber 10.6, Sugar 2.4, Protein 17.5
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