Cooking Green Goodness: Baked Sweet Potato, Shrimp and Avocado Toasts

 


 

 

This beautiful and easy shrimp and sweet potato toast recipe by Cooking Green Goodness has our mouth watering – I want thirds! 🙂

Ingredients

  • 2 small sweet potatoes, peeled and cut into approx. 1/8 inch thick slices
  • 2 tablespoons extra-virgin olive oil
  • 2 avocados, must be very ripe, halved and pitted
  • 16 – 18 shrimp, raw, peel and deveined
  • 8 slices whole wheat bread, toasted
  • 2 limes, cut into wedges
  • 2 tablespoons fresh mint leaves, thinly sliced
  • 2 tablespoons cilantro leaves, thinly sliced
  • 3 tablespoons jalapeno pepper, seeded and finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Sea salt and ground black pepper to taste

Directions

Preheat oven to 425°F. Line a baking tray with parchment paper.

Place the sweet potatoes on the prepared baking tray. Oil lightly with 1 tablespoon olive oil. Season with salt and pepper. Bake for 15 minutes, or until tender and lightly browned.

Meanwhile, sauté the shrimp in a skillet with a tablespoon of olive oil. Season with salt and pepper to taste, paprika, onion powder, and 1 tablespoon jalapeno.

Once the shrimp and sweet potato are cooked, place the flesh of half an avocado on each slice of bread and crush with a fork. Season well with salt and pepper. Drizzle with lime juice.

Top each slice of toast with sweet potato, then shrimp. Garnish with cilantro, mint, and jalapeno.

 

Tips: You can save time and use precooked shrimp.

 

Source: Cooking Green Goodness: Baked Sweet Potato, Shrimp and Avocado Toasts

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