Sweet Potato Toasts with Cream Cheese and Avocado

Ingredients

• 600 g Sweet potatoes (about 2 medium)
• 1 tsp Olive oil
• 200 g Cherry tomatoes
• 1 Spring onion
• 1 Avocado
• 30 g Alfalfa sprouts
• Salt
• Pepper
• 200 g Cream cheese (13% fat)
• Cayenne pepper
• 15 g Flax seeds (about 2 tsp)
• 10 g Pumpkin seeds (about 2 tsp)
• 2 tbsp Lime juice
• 1 tbsp Pumpkin seed oil (about 10 ml)

Instructions

1. 1.

   Peel the sweet potatoes, slice lengthwise into approximately 7 mm thick slices, place them on a baking sheet lined with parchment paper and brush with oil. Bake the sweet potato slices in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 15–20 minutes.

2. 2.

   Meanwhile, wash and halve the tomatoes. Clean, wash, and thinly slice the spring onion. Halve the avocado, remove the pit, scoop the flesh out of the skins with a spoon, and slice it. Wash and drain the sprouts.

3. 3.

   Remove the sweet potato slices from the oven and season with salt and pepper. Spread cream cheese on the slices, top with avocado slices and cherry tomatoes, and season with salt, pepper, and cayenne pepper. Sprinkle with sprouts, flax seeds, pumpkin seeds, and spring onion rings. Drizzle the sweet potato toasts with lime juice and pumpkin seed oil.