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
SOUTHWESTERN BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, ground beef, taco seasoning, black beans, tomato, cheddar cheese, guacamole
Provided by Vaughn Vreeland
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- In a skillet over high heat, add the ground beef with a bit of oil.
- Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
- Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with guacamole.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 62 grams, Fat 39 grams, Fiber 7 grams, Protein 42 grams, Sugar 3 grams
EASY SHEET PAN SOUTHWESTERN DINNER RECIPE BY TASTY
Here's what you need: zucchini, green bell pepper, yellow bell pepper, portobello mushroom, grape tomatoes, corn, medium yellow onion, black beans, garlic, cumin, dried oregano, garlic powder, smoked paprika, onion powder, chili powder, cayenne pepper, salt, olive oil, red bell peppers, avocado, lemon juice, pepper, red pepper flakes, fresh cilantro, corn tortilla, jalapeño, lime
Provided by Gwenaelle Le Cochennec
Categories Appetizers
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400°F (200˚C).
- Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
- In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
- Sprinkle the seasoning mix over the vegetables.
- Add salt and 2 tablespoons of olive oil and toss with your hands until the vegetables are well-coated.
- Place the red bell pepper halves, cut side down, on a second baking sheet.
- Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
- Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes, until the peels are easily removed from the flesh.
- Peel the red bell peppers.
- Transfer the flesh from the red bell peppers into a blender or food processor.
- Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
- Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
- Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 15 grams, Protein 11 grams, Sugar 12 grams
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