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Sweet Potato Avocado Toast with Black Beans

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A colorful, nutrient-dense toast topped with creamy mashed sweet potato, ripe avocado, and hearty black beans. Finished with smoked paprika and sea salt, this savory option is perfect for breakfast, brunch, or a wholesome snack.

Ingredients

Scale
  • 2 slices multigrain or seeded sourdough bread, toasted
  • 1 medium sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (plus extra for garnish)
  • 1/4 teaspoon sea salt
  • 1/2 ripe avocado, sliced
  • 1/4 cup canned black beans, rinsed and drained
  • Optional: pinch of chili flakes or lime juice for serving

Instructions

  1. Bring a small pot of water to boil. Add cubed sweet potatoes and cook for 10–12 minutes, or until tender. Drain and mash with olive oil, cumin, paprika, and sea salt until smooth.
  2. Toast the sourdough bread slices until crisp and golden.
  3. Spread a thick layer of the mashed sweet potato over each slice of toast.
  4. Top with sliced avocado and a generous spoonful of black beans.
  5. Sprinkle with extra smoked paprika and flaky sea salt. Add chili flakes or a squeeze of lime if desired.
  6. Serve warm or at room temperature.

Notes

  • Sweet potatoes can be steamed or roasted instead of boiled for deeper flavor.
  • Use a fork or potato masher for a chunky texture, or blend for smoothness.
  • For added protein, top with a poached egg if not strictly vegan.
  • Drizzle with tahini or hot sauce for extra flavor.

Nutrition

Keywords: sweet potato toast, vegan breakfast, avocado toast, black bean toast, healthy snack

Find it online: https://foodiecara.com/sweet-potato-avocado-toast-with-black-beans/