Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.


Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado


2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt


1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?