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Sweet Potato Toast with Black bean Avocado Salsa

Quick and easy healthy black bean and avocado salsa with sweet potatoes
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, Breakfast, Snack
Cuisine Mexican
Servings 8


  • 2 large avocados diced
  • 1 bunch cilantro chopped
  • 1 bunch green onions thinly sliced
  • 4 roma tomatoes seeded and diced
  • 1 large poblano pepper charred, skin and seeds removed
  • 1 jalopeno seeds removed, diced
  • 2 cans organic black beans rinsed
  • 2 cans mexicorn drained and rinsed
  • 1/3 cup olive oil
  • 2 tbsp white balsalmic vinegar
  • 2 limes juiced
  • 1 tbsp lime zest
  • 1 tbsp dried mexican oregano
  • 1 tsp kosher salt
  • 2 large sweet potatoes sliced into 1/4' rings
  • 1 tbsp avocado oil
  • 1 tsp cumin powder
  • 1 tsp chipolte chili powder
  • 1 tsp dried mexican oregano
  • 1 tsp kosher salt


  • Mix first 8 ingredients in a bowl and season with salt and lime zest. Mix olive oil, vinegar, lime juice, oregano and salt into a bowl mix to combine. Add dressing to salsa, mix well and add adjust seasonings if needed. 
  • Heat oven to 425'. Toss sweet potatoes in a large bowl with avocado oil and spices. Place on a baking sheet and roast 15-20 minutes or until crispy.
    To serve spoon salsa on top of sweet potatoes.
Keyword appetizer, breakfast, easyrecipes