Sweet potato toast with guacamole and salmon
Thick slices of oven-roasted sweet potato stand in for toast, topped with homemade guacamole made from avocado, onion, tomato and lime, then finished with smoked salmon. An original, complete dish without refined bread, providing complex carbohydrates, salmon protein and mono- and polyunsaturated fatty acids all in one.
At a glance
- Cooking20 min
- Total20 min
- DifficultyEasy
Allergens
- Fish
Who this recipe is for
A roasted sweet potato base with heart-healthy fats and fish protein: it can be part of an active person’s diet as an energising breakfast or snack, or a complete, satisfying dinner.
Ingredients
Step by step
- Preheat the oven to 180 ºC and line a baking tray with baking paper.
- Wash and dry the sweet potato, then cut it lengthwise into slices about half a centimetre thick so they are firm enough to use as toast.
- Arrange the sweet potato slices on the tray and bake at 180 ºC for 20 to 25 minutes, until tender inside and lightly browned outside.
- While the sweet potato roasts, make the guacamole: halve the avocado, remove the stone and mash the flesh in a bowl with a fork.
- Finely chop the onion and dice the tomato very small, then add them to the bowl with the avocado.
- Add the lemon juice, a pinch of cumin, salt and a few drops of extra-virgin olive oil, then mix well.
- Take the sweet potato slices out of the oven and arrange them on a plate as the base.
- Spread a generous layer of guacamole on each sweet potato toast and top with slices of smoked salmon before serving.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
For vegetarians or vegans
Replace the smoked salmon with slices of pan-grilled smoked tofu, sautéed tempeh or a sprinkle of hemp seeds.
If you do not tolerate smoked fish or prefer less sodium
Use fresh salmon cooked on a griddle and flaked, or replace it with a poached egg or roasted turkey breast.
If you do not have an oven or are short on time
Toast thin sweet potato slices in a toaster for two or three consecutive cycles at medium-high power until tender.
What it provides
Replacing conventional bread with roasted sweet potato slices provides slowly absorbed carbohydrates along with dietary fibre, beta-carotene and potassium. Avocado and extra-virgin olive oil supply monounsaturated fatty acids, while salmon provides high-quality protein and omega-3 polyunsaturated fatty acids. The result is a dish with a range of nutrients.
The dietitian's tip
Cutting the sweet potato into evenly thick slices (about 5-7 mm) is key to ensuring they can hold the guacamole and salmon when picked up by hand. If you do intense exercise, this dish combines carbohydrates and protein to replenish glycogen stores and support muscle recovery.
See more advice in our sports dietitian section and weight-loss plan. More recipes with salmon or healthy fats: salmon with oven-roasted sweet potato and avocado and fresh cheese sandwich.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Sports nutrition: what to eat for training, competition and recovery
You train seriously, eat as well as you can, and do not know whether what you carry in your bag helps you…
The menu it belongs to
Coeliac disease: symptoms, diagnosis and what to do after diagnosis
Have you just been told you have coeliac disease, or are you being tested for it, and you are wondering whether tomorrow’s…
Would you like a plan made for you?
A recipe fits or does not fit depending on what is going on with you. In clinic we build the whole plan around what you eat, what you tolerate and what you fancy.