Lima Bean Sweet Potato Toast
Recipe type: Lunch
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 5
This lima bean sweet potato toast is easy to make, requires minimal ingredients and is perfect for lunch, dinner or even breakfast.
For the sweet potato toast:
  • 1 sweet potato, washed, dried and sliced lengthwise about a ¼ inch thick
For the lima bean spread:
  • 1 can lima beans
  • a handful of basil leaves
  • 2 tsp garlic
  • ¼ tsp cayenne pepper
  • ½ tsp nutritional yeast (optional)
  • juice of ½ a lime
  • 1 - 2 tbsp olive oil
  • ½ an avocado, mashed
  • ¼ cup corn kernels
  • salt & pepper to taste
For the toppings:
  • 1 zucchini, spiralized or sliced into ribbons with a vegetable peeler
  • 3 - 4 radishes, sliced into rounds with a vegetable peeler
  • Optional: extra corn and basil for topping
For the lima bean spread:
  1. Add beans, basil garlic, cayenne pepper, nutritional yeast, lime juice and 1 tbsp olive oil to a food processor and process until smooth, adding more olive oil as needed
  2. Mix in the mashed avocado and corn until well incorporated
  3. Season with salt and pepper, to taste and store in the fridge until ready to use*
For the sweet potato toast:
  1. Add your sweet potato slices to the toaster and toast until cooked all the way through. I needed to toast mine 3 - 4 times at the highest setting before it was ready
To assemble the lima bean sweet potato toast
  1. Top each sweet potato toast with lima bean spread, zucchini, radishes and extra corn and/or basil
  2. Optional: Drizzle with sriracha
*If you plan to make the lima bean spread ahead of time, omit the avocado and store in an airtight container in the fridge for up to a week
Recipe by Diary of an ExSloth at