Recipes.

Sweet Potato Toast with Finger Lime Guacamole

By Lily Alice + Thomas O'Quinn


I Quit Sugar - Sweet Potato Toast with Finger Lime Smashed Avocado
Photo by: © Lily Alice & Thomas O’Quinn
  • 2 servings
  • Prep - 5 mins
    Cooking - 2 mins
  • Total - 7 mins
I Quit Sugar - Sweet Potato Toast with Finger Lime Smashed Avocado
Photo by: © Lily Alice & Thomas O’Quinn

We love this vegan and gluten-free version of smashed avo on toast! The addition of native Australian finger lime takes this guac to new levels... but if you don't have any, normal lime works perfectly too!  

Servings: 2
Preparation: 5 mins
Cooking: 2 mins

Ingredients

  • 2 avocados.
  • 6 finger limes.
  • 1 handful chopped coriander leaves, plus extra to garnish.
  • 1/2 green chilli, finely diced, or to taste.
  • Pinch of salt and pepper.
  • 1–2 large sweet potatoes.
  • Extra finger limes, sliced, to garnish (optional).
  • Extra green chilli, sliced, to garnish (optional).

Directions

1. To make the guacamole, cut the avocados in half and scoop the flesh into a large bowl. Roughly mash using a fork or potato masher.

2. Cut the finger limes in half and squeeze out the vesicles into a bowl, saving some for garnish. Add in the coriander, chilli, salt and pepper and stir to combine.

3. Slice the sweet potato lengthways into ½ cm thick pieces. Put the slices into the toaster, at maximum setting, and toast until soft. If you’re cooking double quantities, it’s probably easier to cook the sweet potato under the grill until soft.

4. Spread the smashed avocado onto the sweet potato toast and serve with chopped coriander, green chilli and lime slices if using.


Note

These images are from Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally.

I Quit Sugar - Australian Bush Superfoods

We love this vegan and gluten-free version of smashed avo on toast! The addition of native Australian finger lime takes this guac to new levels... but if you don't have any, normal lime works perfectly too!

Ingredients

  • 2 avocados.
  • 6 finger limes.
  • 1 handful chopped coriander leaves, plus extra to garnish.
  • 1/2 green chilli, finely diced, or to taste.
  • Pinch of salt and pepper.
  • 1–2 large sweet potatoes.
  • Extra finger limes, sliced, to garnish (optional).
  • Extra green chilli, sliced, to garnish (optional).

Directions

1. To make the guacamole, cut the avocados in half and scoop the flesh into a large bowl. Roughly mash using a fork or potato masher.

2. Cut the finger limes in half and squeeze out the vesicles into a bowl, saving some for garnish. Add in the coriander, chilli, salt and pepper and stir to combine.

3. Slice the sweet potato lengthways into ½ cm thick pieces. Put the slices into the toaster, at maximum setting, and toast until soft. If you’re cooking double quantities, it’s probably easier to cook the sweet potato under the grill until soft.

4. Spread the smashed avocado onto the sweet potato toast and serve with chopped coriander, green chilli and lime slices if using.

Note

These images are from Australian Bush Superfoods by Lily Alice & Thomas O’Quinn published by Explore Australia RRP $29.99 and is available in stores nationally.

I Quit Sugar - Australian Bush Superfoods

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