Gluten-free Smashed Avocado Toast Topped with Roast Veggies Recipe
This deliciously healthy gluten-free take on smashed avo is packed with healthy fats to keep you full and satisfied from brunch to dinner.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium sweet potato, diced
- 1 eggplant, diced
- 1 red onion, diced
- 1 zucchini, diced
- Cold-pressed olive oil
- Pinch sea salt
- 1 large avocado
- Juice ½ lemon
- 4 slices gluten-free toast
- Pinch chili flakes
Method
- Preheat your oven to 200°C and line two baking trays with baking paper.
- Toss vegetables in olive oil.
- Place sweet potato on one tray and eggplant, onion and zucchini on the other. Sprinkle with some sea salt.
- Place vegetables in the oven for 30–35 mins. Flip after 15 mins. Take the eggplant tray out sooner if they are starting to burn.
- Scoop out the flesh of your avocado and mash it with a fork in a small bowl with lemon juice.
- Put 2 pieces of toast on each plate and top with smashed avocado, roast vegetables and sprinkle with chilli flakes.
- Tip: Leftover roast veggies are perfect to toss through salads or to make veggie frittatas or patties the next day.
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