I’ve finally found the AIP replacement for Avocado Toast! These crispy sweet potato slices are the perfect replacement for anyone following the Autoimmune Protocol diet. Crispy sweet potato slices spread with egg free cilantro mayo, topped with turmeric onions, avocado, and radishes, these simple toast slices are just what you’re looking for to replace your non-AIP avocado toast habit.
These may not look like much (read: super simple), but boy are they tasty! Shortly before I started round number three of my autoimmune diet (aka the Autoimmune Protocol), I was introduced to the food phenomenon that is avocado toast.
In case you’ve been living under a rock (don’t worry – I was, too!), avocado toast seems to be the breakfast of choice for the average coffee shop patron. You’ve likely seen it pop up on your Instagram feed more than once, along with the hashtag #basic. It’s just like the Pumpkin Spice Latte: totally ‘grammable, so everyone’s doin’ it.
Actually, it was my parents who introduced me to the wonders of avocado toast, and I, like many others, quickly became hooked.
Well, nearly 3 weeks ago I embarked on my third round of the autoimmune diet, and I made it a goal to recreate 1-2 of my favorite non-AIP recipes each month using 100% AIP compliant ingredients. First up: my Key Lime Pie Parfaits. Second: Avocado Toast. Let’s get to it.
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Avocado Toast: The Benefits
A second goal of mine for these AIP recreations, is to make the new recipe as healthful and inflammation mitigating as possible. This recipe has several celebratory qualities that I’d like to point out.
Turmeric, Ginger, & Horseradish
From dandruff to liver cancer, these roots have been used for centuries to treat all manner of ailments. Each contains literally hundreds of polyphenols, a few of which have been the topics of a great many published studies and articles. Turmerones, Curcuminoids, gingerol, glucosinolates, & many more have thousands of these studies under their belts clinically proving the broad array of health benefits attributed to them.
These delicious spices have a place in many AIP recipes and should be used liberally by people looking to help boost the immune system, and balance inflammation.
If there is one thing all us Autoimmune Rockstars have in common, it’s that our adrenals are shot to shit. Well, I have good news: the carb + salt combo is a total winner when it comes to adrenal health. Of course every body has unique needs, but as a whole, most suffering from autoimmunity have some level of adrenal fatigue, and could benefit from a healthy source of complex carbs.
Now when it comes to adrenals, carbs are a bit tricky. If you’re suffering from blood sugar imbalances, too many carbs can be detrimental. The brilliance of this recipe is that the fat from the avocado and cilantro mayo will help to satiate you, helping to prevent you from overdoing it on the carbs. If you listen to your body, you’ll feel full from the fiber and the fat long before you take in too many carbs.
Healthy fats are my thing (I created an entire Fat Focused Detox around them!). Not only does this recipe include avocados in their whole form, but it also includes a couple tablespoons of your healthy fat of choice: avocado oil, coconut oil, or grass fed beef tallow. Here are some of the benefits of avocados specifically:
- high in soluble fiber (the detoxing, prebiotic kind!
- loaded with potassium (major player in reducing water retention)
- filled with omega-9 fatty acids (healthy monounsaturated fat)
Here’s another thing, if you plan to eat veggies and spices with the main purpose of filling your body with nutrients and antioxidants, well… there had better be a stellar source of fat included. You see, dietary fat is an essential component in order to absorb many of the nutrients in plant foods. So in addition to the vitamins many healthy fat filled foods provide all on their own, they also help the body to assimilate the nutrients in the foods they’re eaten with. Don’t fear the fat!
- 4 small white sweet potatoes
- 1 medium yellow onion
- 2 ripe avocados
- 2 radishes
- 2 Tbsp. beef tallow (avocado or coconut oil will also work)
- 2 tsp. ground turmeric
- 2 tsp. ground ginger
- cilantro (for garnish)
- sea salt (to taste)
- Preheat oven to 425 degrees. Scrub the sweet potatoes clean and slice lengthwise, to about 1/4 inches thick (use a mandolin if you have one).
- Add sliced potatoes to a bowl and mix with 1 Tbsp. tallow, 1 tsp ground turmeric, and 1 tsp. ground ginger. Add sea salt to taste (I used about 1.5 tsp.)
- Peel onions and slice very thin.
- Add to a bowl with remaining tallow, turmeric, ginger, and sea salt.
- Arrange potatoes and onions on individual baking sheets, and place in preheated oven with potatoes on the top rack. Bake for 20-25 minutes, rotating the sheets about halfway through. Remove when both the onions and potatoes are golden brown. Set aside to cool.
- While they’re cooling, slice avocados and radishes finely. Make a batch of Cilantro Mayo (click to get the recipe!)
- Spread a thin layer of Cilantro Mayo on top of a crispy sweet potato slice. Top with a couple of thin slices of avocado, sliced onions, radishes, a sprinkle of sea salt and chopped, fresh cilantro.
- Eat in one bite – the onions slide off if you don’t!