Grilled Artichoke Avocado Toast
Similar to my “let’s add some kale!” general life philosophy, I also have a “let’s add an avocado!” mantra too. Avocado on salads, avocado on wraps, avocado on grain bowls…the only time I don’t love avocado is in dessert (no amount of chocolate or sweetener ever completely masks it for me). And just like the rest of the plant-based population, I adore avocado toast. It’s fast, filling, loaded with healthy fats, and the toppings possibilities are endless.
With Spring finally here, I’ve been adding grilled and marinated artichokes to my avocado toast. I buy the jarred variety (because why complicate a good thing?) and recently I’ve been taking things into total comfort food territory by serving my toast with a childhood favorite: waffle fries! Instead of using regular white potatoes, I prefer sweet potatoes. And instead of buying them pre-made and frozen (that would have been truer to my childhood), I like to make my waffle fries at home.
You might remember I’ve been all about the Börner mandolines and slicers for Tofu Banh Mi Bowls and Vegan Pho, and now I can’t get enough of their Waffle tool for making quick fries and “fancy” cut produce. It’s easy to use, it makes waffle and wave cuts, and you can choose between two different thicknesses (I went thicker for the fries). I have a feeling this slicer would be extra handy if you have kids who are picky eaters since waffle or wave cut vegetables are a lot more fun than plain cut vegetables!
Aaron and I have been enjoying our artichoke avocado toast and sweet potato waffle fries for quick, healthy lunches, but I also think it’s a great meal for days when you need a low-key, no-fuss dinner. We pile our toast high with sliced cucumbers and sprouts for extra greens power, and always serve our fries with lots of ketchup for dipping.
The Giveaway:
Börner is generously giving away their Powerline Waffle Slicer to one lucky P&H reader! Enter via the widget below!
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Can’t wait to get your hands on a Börner slicer? Use coupon code “picklesnhoney” to get 10% off your purchase!
A quick PSA: For anyone considering adding the Waffle (or other Börner slicer) to your kitchen tool collection, make sure you always use their Food Safety Holder with it. The blades are razor sharp, and while amazing for slicing even the toughest of vegetables, they can do a real number on your fingers. Please be safe!
Thank you to Börner for sponsoring this post! Make sure you visit their website to see videos and tutorials for getting the most out of their kitchen tools. It’s really impressive how much you can do with them!
Grilled Artichoke Avocado Toast
Grilled Artichoke Avocado Toast
Serves: 2-4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This simple Artichoke Avocado Toast with baked Sweet Potato Waffle Fries is perfect for a quick, wholesome lunch or a low-key, no-fuss dinner.
Cuisine: Gluten Free, Vegan Servings: 2-4
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
This simple Artichoke Avocado Toast with baked Sweet Potato Waffle Fries is perfect for a quick, wholesome lunch or a low-key, no-fuss dinner.
Instructions
- Make the waffle fries: Preheat the oven to 400° F. Line a large baking sheet with parchment paper. Cut the sweet potatoes in half crosswise. Using the Borner Waffle slicer, thinly slice the potatoes into waffle-cut rounds, rotating the sweet potato 90° between each cut. Spread the waffle fries on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly, then spread in a single layer (don't crowd them or they won't crisp up). Bake until golden brown, about 15-20 minutes.
- Make the toast: While the fries bake, place the bread on a separate parchment-lined baking sheet. Drizzle each slice with olive oil and season with garlic powder, salt, and pepper. Bake for 8 minutes, or until toasted. Remove from the oven.
- Slice the avocado in half lengthwise and remove the pit. With the avocado still in its skin, slice it into cubes (be careful not to slice all the way through the skin). Scoop the avocado onto the toasted bread, squeezing 1 lemon wedge over each slice. Mash the avocado with a fork, then season with salt, pepper, and a pinch of red pepper flakes.
- Top each toast with sliced cucumber, artichoke hearts, and sprouts. Season with salt and pepper. Serve immediately with sweet potato waffle fries and ketchup for dipping.
Notes [1]
Look for pre-made artichoke hearts that have been marinated in olive oil, not artichokes packed in water. These are a lot more flavorful.
Copyright © 2020 Amanda Maguire for Pickles & Honey
I”ve been loving potatoes cooked in the Instant Pot
Lately I’ve been really into baked potatoes. They are perfection in the air fryer. BTW, I love those jarred grilled artichoke hearts too. They are so good!
New to your blog & really enjoying it!!! I am with on the adding kale & avocados to everything & I felt the same way about adding avocado to deserts until I found this recipe
http://avocadosfrommexico.com/blog/cookingideas/valentines-day-recipe-vegan-dark-chocolate-mocha-avocado-pudding/?utm_source=heather
It is amazing!!!!
I’ve been into making falafel, mostly enjoyed on slider buns, pita or a salad. I can’t stop making it and waffle-cut sweet potato fries sounds like a pretty spectacular accompaniment. I am horrible at cutting potatoes into fries, so I always end up buying the Alexia ones.
This is so pretty! I think I have all of the ingredients too!
Awesome!
I’ve been loving fresh berries lately. I know it’s still early, but I can’t wait any longer. 🙂
this looks delicious! I’ve been getting so into huge salad bowls with every grilled veggie imaginable. So tasty!
I have been crushing on wheat wraps filled with guacamole, cucumbers, tomato, spinach, kale and red bell peppers. Yum! Love the sweet potato slicer. I’ve got a wave cutter that I hand cut the cucumbers I make my bread and pickles with but a slicer would be sooo much easier.
Loving this giveaway! I’ve been doing a lot of grain/legume/vegetable bowls with whatever produce looks good that week. I’m a big fan of avocado toast – I need to try your artichoke version asap!
Fresh corn on the cob has just come back to my area and that is always a favorite in my house for all kinds of different meals.
Congrats Nancy! You won the Borner Powerline Waffle Slicer giveaway! Send me an email (amanda@picklesnhoney.com) with your mailing address and your color preference. 🙂
I have been making stir fry broccoli and tofu with chili sauce and adding some nuts like almonds or cashews.
Asparagus and berries! Thanks so much for the giveaway.
I have been loving steaks recently. All kinds and cuts 🙂
Pasta and veggies!
anything fresh that is just coming onto the market w/ spring arriving.
I’ve been loving Sweet Potato Hash. It’s such a healthy and easy one-pot meal.
I have been loving potatoes lately! I could eat them any way and every day!
spaghetti squash!
I have really ben enjoying asparagus! Fresh on its own, in salads and cooked in assorted recipes!
I’ve been loving brussels sprouts lately.
been loving avocodoes on toast
We’ve been making homemade vegan pizzas , plum tomatoes, basil, homemade vegan mozzarella.yummmmm
Been loving pineapple and kiwi lately. Even eating pineapple on my pizza. Loving it and way I can get it, sweet and savory. Yumm
White basmati rice! With all my health stuff, it’s been the BEST base for eating higher FODMAP and/or fiber foods without worrying about overloading my system.
I love making a sheet pan of roasted veggies and using them in different types of meals! They are great a side dishes, on top of salads, dipped in hummus, etc.!
definitely coconut oil!
I love the versatility of cauliflower. Lately I’ve been using riced cauliflower w/ vegan cheddar cheese as a substitute for less healthy macaroni & cheese dishes.
I’ve been loving salads made with lettuce from my Dad’s garden. So fresh and delicious!
I’ve been eating my fair share of sweet potatoes lately. As a distance runner I find them to me a great source of fuel. I’ve been baking them at night and eating them as a snack topped with almond butter, raisins, pecans, cinnamon, cayenne (I like a bit of heat) and a drizzle of honey.
I have been making lots of broccoli dishes lately. I love veggies!
The temperature is finally spiking where I’m located, and I’ve been really digging Thai flavors – specifically dishes with a cucumber/bell pepper/peanut combo. I can feel myself hurdling toward meal burnout and yet that hasn’t stopped me from making fresh rolls with peanut dipping sauce three times for dinner this week.
It’s like we’re the same person. 😉
Loving waffles in my waffle maker
It’s spring, so I’m in the mood for asparagus now!
I’ve been enjoying black bean-sweet potato tacos lately
Love mushroom
I really have been enjoying cucumber salad, and green salad.