Whole30 Guacamole on Toast
Elevate your breakfast or snack game with this Whole30 Guacamole on Toast—a crave-worthy, nutrient-packed twist on the classic toast and guac combo! This recipe swaps traditional bread for roasted sweet potato slices, creating a naturally gluten-free, grain-free base that's perfectly caramelized and slightly crispy. Topped with creamy homemade guacamole infused with lime, red onion, cherry tomatoes, and a hint of jalapeño heat, and finished with protein-rich slices of boiled egg, this dish is as satisfying as it is wholesome. Ready in just 35 minutes, it's an easy, Whole30-compliant option that's brimming with fresh flavors and textures. Perfect for a nutritious breakfast, post-workout snack, or quick midday pick-me-up, this dish proves that clean eating can be utterly indulgent.
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Recipe Information
Ingredients
- 2 pieces ripe avocados
- 1 piece lime
- 0.25 cup red onion
- 2 tablespoons fresh cilantro
- 0.5 cup cherry tomatoes
- 0.5 piece jalapeño pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces large eggs
- 2 pieces sweet potatoes
- 1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C).
Wash and slice the sweet potatoes lengthwise into thick slices, about 1/2 inch thick.
Lightly brush both sides of sweet potato slices with olive oil and place them on a baking sheet.
Bake in the preheated oven for 20 minutes, turning halfway through, until tender and slightly crispy at the edges.
While the sweet potatoes are baking, prepare the guacamole by halving and pitting the avocados. Scoop the flesh into a mixing bowl.
Juice the lime and add it to the avocado. Mash the avocado with a fork until your desired level of smoothness is reached.
Finely chop the red onion, fresh cilantro, and cherry tomatoes. Deseed and finely slice the jalapeño pepper.
Fold the chopped onion, cilantro, cherry tomatoes, jalapeño, salt, and black pepper into the mashed avocado until well combined.
Once the sweet potato slices are done, remove them from the oven and let them cool slightly.
While the sweet potatoes cool, boil the eggs to your preference (soft or hard-boiled), then peel and slice them.
Place the roasted sweet potato slices on a serving plate and top each with a generous spoonful of the homemade guacamole.
Add slices of the boiled egg on top of the guacamole for added protein and garnish with extra cilantro if desired.
Serve immediately as a hearty breakfast or snack!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 17.6 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
