Avocado Sweet Potato Toast

One plate is the amount the calories and protein above are for.

• 1 large sweet potato, sliced thick
• 1 avocado
• 1 tsp lemon juice
• 1/4 tsp chili flakes
• 1 tbsp pumpkin seeds

• 2 large sweet potato, sliced thick
• 2 avocado
• 2 tsp lemon juice
• 1/2 tsp chili flakes
• 2 tbsp pumpkin seeds

• 4 large sweet potato, sliced thick
• 4 avocado
• 4 tsp lemon juice
• 1 tsp chili flakes
• 4 tbsp pumpkin seeds

• 6 large sweet potato, sliced thick
• 6 avocado
• 6 tsp lemon juice
• 1 1/2 tsp chili flakes
• 6 tbsp pumpkin seeds

• 8 large sweet potato, sliced thick
• 8 avocado
• 8 tsp lemon juice
• 2 tsp chili flakes
• 8 tbsp pumpkin seeds

1. Slice the sweet potato lengthwise into thick planks about a quarter inch wide so they cook through without falling apart.
2. Lay the planks on a tray and bake at 425°F, 18 to 22 minutes, flipping once, until they are tender in the middle and the edges look lightly crisp.

   Start timer
3. Meanwhile, mash the avocado with the lemon juice and a pinch of salt until it is creamy with just a few small lumps.
4. Spread the mashed avocado over the hot planks so it softens into them.
5. Scatter the pumpkin seeds and chili flakes over the top and serve right away.

• Calories350
• Protein6g
• Carbs40g
• Fat19g
• Fiber15g
• Sodium58mg

• Inflammation
• Joint Comfort
• Eating Well

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