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Southwest INspiired Avocado Toast

Southwest Inspired Avocado Toast

  • Author: Marty Marsh
  • Yield: 1 Serving 1x


This recipe really couldn’t be more versatile … and it makes a satisfying breakfast or lunch.

It fits into a paleo/Whole30 diet as-is, but it can easily become vegan if you eliminate the fried egg. It’s also delicious on Ezekial bread instead of a sweet potato.



  • 1 large sweet potato
  • Cooking oil spray
  • Salt, to taste
  • ¼ to ½ avocado, mashed
  • Fried egg
  • Salsa
  • ⅛ cup (6 g) cilantro, torn
  • 12 radishes, thinly sliced
  • Fresh ground pepper, to taste


  1. Preheat oven to 400ºF (200ºC). Slice sweet potatoes into ½-inch (1.25cm) slices, lengthwise.
  2. Line a baking sheet with parchment paper and place the potatoes on the sheet, spray with cooking spray (your choice of coconut, avocado or olive oil), and then sprinkle with salt.
  3. Bake for 10-15 minutes and flip them over, spray with oil and bake until they are brown and soft (about 10 minutes).
  4. While they’re baking, mash the avocado with salt until completely combined.
  5. Shortly before serving, fry the egg.
  6. To prepare, place the sweet potato toast slices on a plate and spread with the avocado. Top with salsa, radishes, cilantro and egg, and add salt & pepper to taste.


Also delicious on Ezekial (non-wheat) bread instead of a sweet potato.

Marty Marsh

Hi! I’m Marty Marsh, Your Lifestyle & Wellness Coach specializing in helping you relax, rest, and heal. I make habit change fun, easy and sustainable for a lifetime of great health and happiness.
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