I paired roasted sweet potato rounds with lemony guacamole, purple onion, cherry tomatoes and coriander to make a Sweet Potato Sandwich that makes you wonder why this pairing is not already everywhere.

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I kept bumping into this strange little idea thats equal parts Avocado Toasts and Meals With Avocado Healthy. With a ripe avocado and a sweet potato the thing looks simple, but it messes with your senses.

Colors pop, textures sit oddly satisfying together, and it makes me wonder if something so ordinary can actually help with fat weight loss. Its the kind of dish that makes you pause and want to taste it but you cant quite predict what will happen next.

I felt kinda stubborn and curious, and I bet you will too.

Ingredients

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Sweet potato adds complex carbs and fiber, gives a subtle natural sweetness.
Olive oil brings healthy fats for satiety, tiny antioxidants, slightly fruity taste.
Avocado loads monounsaturated fats, fiber and creaminess that keep you full.
Lemon juice adds bright sour notes and vitamin C, cuts richness.
Purple onion gives crunch, sharp savory bite and small doses of fiber.
Cherry tomatoes add juiciness, sweetness, vitamin C and fresh flavor.
Coriander leaves bring herbaceous flavor, trace vitamins and a fresh lift.

Ingredient Quantities

One medium sweet potato

about 2 tablespoons olive oil

salt to taste

One ripe avocado

juice of half a lemon

a little purple onion about 2 tablespoons

3 cherry tomatoes

a handful fresh coriander leaves about 1/4 cup

How to Make this

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1. Preheat your oven to 425 F 220 C and line a baking sheet with parchment or lightly oil it.

2. Wash one medium sweet potato and slice into rounds about 1/4 inch thick so they look like little toasts.

3. Toss the rounds in about 2 tablespoons olive oil and salt to taste, spread single layer on the sheet. If you want them faster microwave whole sweet potato 2 to 3 minutes first so slices cook quicker.

4. Roast for 18 to 25 minutes, flipping once halfway, until edges are golden and centers are tender but not mushy. Thinner slices get crispier, thicker stay more sandwich like.

5. While they roast prepare the guacamole: scoop one ripe avocado into a bowl, add the juice of half a lemon and a pinch or two of salt, then mash with a fork leaving some chunks for texture. Dont overpuree.

6. Fold into the avocado about 2 tablespoons finely chopped purple onion, 3 chopped cherry tomatoes, and a handful of chopped fresh coriander about 1/4 cup. Taste and adjust salt or lemon if needed.

7. When sweet potato rounds are done let them cool a minute so they hold the topping, then spread a generous spoonful of guacamole on each round.

8. Garnish with a bit more chopped tomato and coriander, a tiny sprinkle of salt if you like, and eat warm. Store leftover guacamole with plastic pressed directly on the surface and use within a day.

Equipment Needed

1. Oven set to 425 F 220 C
2. Rimmed baking sheet plus parchment paper or a little olive oil
3. Sharp chef knife for slicing and chopping
4. Cutting board
5. Large bowl and a fork for mashing the avocado leave some chunks
6. Spoon and a small spatula or butter knife to portion and spread the guacamole
7. Tongs or a spatula for flipping the rounds and oven mitts for safety
8. Plastic wrap or an airtight container to press onto and store leftover guacamole

FAQ

Q: Can this really help with fat loss?

It can help if used as part of a calorie controlled, balanced plan. Sweet potato plus avocado give fiber and healthy fats that help you feel full so you may eat less later, but overall calories and activity matter most.

Q: How many servings does this make?

One medium sweet potato makes about 6 to 8 rounds, so 2 to 3 rounds is a satisfying single serving depending on your appetite.

Q: Any good swaps if I dont like coriander?

Use parsley, basil or chives instead. Cilantro (coriander leaves) has a strong taste so swap to something milder if you prefer.

Q: Can I air fry the sweet potato instead of roasting?

Yes, air fry at 380 F (190 C) for 10 to 15 minutes, flipping halfway, until tender and lightly browned.

Q: How do I store leftovers?

Keep avocado mix in an airtight container with a tiny squeeze of lemon to slow browning and store in the fridge for up to 24 hours. Reheat potato rounds gently so they dont get soggy.

Q: Is this recipe low carb?

Not very. Sweet potato contains carbs, but they are complex and nutrient dense. If you need lower carbs, use thick cucumber slices or grilled portobello caps instead of sweet potato.

AVOCADO TOAST FOR FAT WEIGHT LOSS Recipe Substitutions and Variations

AVOCADO TOAST FOR FAT WEIGHT LOSS

Quick recipe
– Roast the sweet potato whole at 400F until soft, about 35-45 minutes. Let cool a bit, then slice into 1/2 inch rounds to use like toast.
– Brush slices lightly with olive oil and sprinkle salt before roasting, or brush after if you prefer.
– Mash the ripe avocado with lemon juice and a pinch of salt. Fold in the chopped purple onion, halved cherry tomatoes, and chopped coriander.
– Top each sweet potato “toast” with the avocado mix, scatter a few extra coriander leaves and a drizzle of olive oil if you want.
– Eat warm or room temp. It fills you up but keeps the sugars and simple carbs lower than a lot of other breakfast options.

Substitutions

Sweet potato: use a slice of whole grain bread for a classic toast, a large portobello mushroom cap roasted until tender for a low carb option, or a thick slice of roasted eggplant if you want fewer carbs.
Olive oil: swap with avocado oil for similar cooking heat and neutral flavor, or use a light mist of olive oil spray to cut calories, or skip oil and use lemon juice for brightness.
Avocado: if you want less fat, mash white beans or low fat Greek yogurt with a squeeze of lemon for creaminess and extra protein, or use hummus for a savory twist.
Coriander (cilantro): replace with flat leaf parsley for a milder herb, or use fresh basil or mint for a different bright flavor that still complements tomato and lemon.

Pro Tips

– Slice thickness is everything. thinner rounds get crispy fast, thicker ones stay more like little sandwiches. If you want crisp edges, par-cook the whole potato for a couple minutes in the microwave then slice, or pop the rounds under the broiler for the last 1-2 minutes to finish them off. dont overcrowd the pan or they steam instead of crisp.

– Keep the guac bright and not mushy. mash just enough so there’s still some chunks, add the lemon juice little by little and taste as you go, and fold in the tomatoes and onion at the end so they dont water the avocado down. if the onion is too harsh, rinse it quickly or soak in cold lemon water for 5 minutes.

– Stop the soggy-toast problem. let the sweet potato rounds rest a minute or two after they come out so they firm up, then top them; serving immediately is best. for a moisture barrier try a thin smear of soft cheese or yogurt on the rounds before the guac, it keeps the topping from soaking in too fast.

– Make ahead and store like a pro. roast the rounds earlier and reheat on a hot sheet to revive the crisp, and store leftover guac with plastic pressed directly onto the surface and a tiny extra squeeze of lemon on top to slow browning. use guac within 24 hours cause it loses flavor fast.

AVOCADO TOAST FOR FAT WEIGHT LOSS Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

637

kcal

Equipment: 1. Oven set to 425 F 220 C
2. Rimmed baking sheet plus parchment paper or a little olive oil
3. Sharp chef knife for slicing and chopping
4. Cutting board
5. Large bowl and a fork for mashing the avocado leave some chunks
6. Spoon and a small spatula or butter knife to portion and spread the guacamole
7. Tongs or a spatula for flipping the rounds and oven mitts for safety
8. Plastic wrap or an airtight container to press onto and store leftover guacamole

Ingredients

One medium sweet potato
about 2 tablespoons olive oil
salt to taste
One ripe avocado
juice of half a lemon
a little purple onion about 2 tablespoons
3 cherry tomatoes
a handful fresh coriander leaves about 1/4 cup

Directions

Preheat your oven to 425 F 220 C and line a baking sheet with parchment or lightly oil it.
Wash one medium sweet potato and slice into rounds about 1/4 inch thick so they look like little toasts.
Toss the rounds in about 2 tablespoons olive oil and salt to taste, spread single layer on the sheet. If you want them faster microwave whole sweet potato 2 to 3 minutes first so slices cook quicker.
Roast for 18 to 25 minutes, flipping once halfway, until edges are golden and centers are tender but not mushy. Thinner slices get crispier, thicker stay more sandwich like.
While they roast prepare the guacamole: scoop one ripe avocado into a bowl, add the juice of half a lemon and a pinch or two of salt, then mash with a fork leaving some chunks for texture. Dont overpuree.
Fold into the avocado about 2 tablespoons finely chopped purple onion, 3 chopped cherry tomatoes, and a handful of chopped fresh coriander about 1/4 cup. Taste and adjust salt or lemon if needed.
When sweet potato rounds are done let them cool a minute so they hold the topping, then spread a generous spoonful of guacamole on each round.
Garnish with a bit more chopped tomato and coriander, a tiny sprinkle of salt if you like, and eat warm. Store leftover guacamole with plastic pressed directly on the surface and use within a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.