Sweet Potato Toast with Cottage Cheese

Thin roasted sweet potato slices stand in for bread, topped with creamy cottage cheese, buttery avocado, crunchy pumpkin seeds, and a bright squeeze of lemon.

Prep: 10 min · Cook: 25 min · Yield: 2 · Method: Oven

Ingredients

• 1 large sweet potato
• 1 teaspoon olive oil
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper
• 1 cup cottage cheese
• 1 medium avocado
• 2 tablespoons pumpkin seeds
• 1 medium lemon
• 0.125 teaspoon red pepper flakes

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment paper. (about 5 min) — 425°F
2. Scrub the sweet potato and trim the ends. Slice it lengthwise into planks about 1/4 inch thick. Arrange the slices in a single layer, brush both sides with olive oil, and season with salt and black pepper. (about 5 min) — 425°F
3. Roast until the slices are tender when pierced with a fork and lightly browned at the edges, flipping halfway through, 20 to 25 minutes. (about 22 min) — 425°F
4. While the sweet potato roasts, halve, pit, and slice the avocado. Cut the lemon in half and squeeze 1 tablespoon of juice over the avocado to help prevent browning. (about 3 min)
5. Spread cottage cheese over the roasted sweet potato slices. Top with avocado, pumpkin seeds, and red pepper flakes. Finish with the remaining lemon juice and serve warm. (about 2 min)