I created this recipe one weekend lunch time, when I had very little in the fridge and was craving something healthy and fresh. I could have easily made avocado on toast but I wanted something more exciting and fulfilling.
I’d seen sweet potato toast on a couple of food blogs and on Instagram so I thought I’d give it a go! It really couldn’t be simpler and so delicious! I grabbed the things I had in the fridge at the time, chilli and avocado. Rummaged through the freezer to find the only veg left in the house - spinach, broad beans and peas. Et voilà!
You can use fresh vegetables for this recipe if you desire but frozen is just as good! I think frozen veg often gets a bad rep, cited as not being ‘as fresh’ as fresh veg - but I wholeheartedly disagree. Especially when it comes to peas, broad beans and spinach.
Unless you’ve got an allotment or growing them in your own garden, you rarely see fresh peas on the supermarket isles anymore. It’s not only time consuming but you’ll get a small yield popping pea pods, so I believe they are best bought frozen for volume purposes alone. Similarly, we all know your 600g bag of spinach wilts down to nothing, so buying frozen gives you more for your money. Now don’t get me wrong, frozen spinach won’t work for every recipe – but it’s a perfect quick addition for curries, stews, soups… and this quick lunch!
As long as you eat them within three months of buying them (nutrients in frozen vegetables degrade over time), your good as gold! There’s place for frozen veg, and it’s on my plate!
Ingredients
Half an avocado
1 medium sweet potato
Handful frozen peas
Handful broad beans (I use frozen)
Handful spinach (fresh or frozen – frozen 1 block)
Red chilli - diced
Lime/Lemon
1 tsp Olive Oil
Salt
Sesame seeds (optional)
Sunflower seeds (optional)
Method
Boil peas and broad bean in salted water until cooked. Chop spinach and fry until wilted (if using frozen, you can microwave or pour hot water over.) Chop avocado into squares.
Place peas, beans, spinach and avocado in a bowl. Squeeze lemon or lime and drizzle of olive oil. Mix together and season to your liking.
Cut sweet potato thinly length ways (Important to cut thin so it cooks all the way through in the toaster). Place in toaster and cook until tender. This will take a couple of toasts but be patient and keep on medium setting to ensure the potato does not burn.
Layer pea and bean mixture on top of sweet potato toast. Sprinkle with chopped chilli and seeds!
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