1 medium avocado
about 4 slices whole grain bread
squeeze of lemon
salt & pepper
½ cup cubed sweet potatoes
a few teaspoons adobo sauce (from a can of chipotles in adobo)
1 tablespoon pepitas, toasted
½ serrano pepper, sliced
1. Chop your sweet potatoes in to small cubes. Drizzle with olive oil, salt & pepper, and roast them in the oven or on a cast iron skillet. Oven: 400 degrees for about 20 minutes. Skillet: brown the edges in the skillet for about 10 minutes. If potatoes are not cooked through, add a little water, cover, and let steam until they’re fully cooked.
2. Toast your bread. Use the back of a fork to smush avocado onto it. Add a squeeze of lemon and a pinch of salt and pepper. Add toppings however you like!