Sweet, spicy, crispy, and creamy—these naturally vegan and gluten-free "toasts" have it all.
Ingredients
- 1/2 red onion, sliced thinly
- 3/4 cup red wine vinegar
- 1 teaspoon pepper corns
- 3-4 sweet potatoes, cut into rounds
- 1 tablespoon olive oil (or oil of choice)
- salt and pepper
- 1 15-ounce can garbanzo beans or chickpeas
- 1 tablespoon organic Cajun seasoning
- 1 teaspoon salt
- 1 tablespoon avocado oil
- 2 avocados
- 1/2 bunch cilantro, chopped (reserve a few tablespoons for garnish)
- 1 lime, juiced
- 1 cup corn kernels (frozen work great)
- 1 tespoon chili pepper flakes (plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
Pickled Onions
Combine all pickle ingredients a jar and let sit for one hour. *You can Store in fridge for up to a couple weeks and enjoy on tacos, salads and many more dishes!
Sweet Potato Toasts
Pre-heat oven to 400 degrees. Arrange sweet potato rounds on a baking sheet lined with parchment or sprayed with non-stick spray. Brush with a little olive oil and season with salt and pepper. Bake for 35 minutes or until tender and crisp.
Roasted Chickpeas
Combine all ingredients in a medium size bowl and toss. Arrange in a single layer on a cookie sheet and bake at 400 degrees for 20 minutes or until golden brown. Remove from oven and let sit for 10 minutes to cool. The chickpeas will become crunchier as they cool.
Roasted Corn Guacamole
In a medium pan, sauté corn over medium-high heat just until it begins to char.
In a medium-sized bowl, mash avocados. Add the remainding guacamole ingredients and mix until well combined. Taste and adjust seasonings as needed.
Assemble Your Toasts
Spooning a dollop of guacamole onto each sweet potato round. Top with crunchy chickpeas and a few pickled onions. Finish with some chili flakes and a sprinkle of chopped cilantro.
