Nourish PA: Tuna and Avocado Sweet Potato ‘Toast’

This recipes is like the answer to a riddle that goes something like, “When is toast not toast?” The answer is, when the “toast” is made of roasted sweet potatoes! This creative, gluten-free recipe swaps slices of these nutrient-dense orange tubers for bread, which are topped with smashed avocado, canned tuna and fried eggs. It’s a protein-rich meal that’s delicious at breakfast, lunch or dinner!

Tuna and Avocado Sweet Potato ‘Toast’

Serves 4
Prep Time Cook Time Total Time
5 min 20 min 25 min

For a quick tutorial on how to prep an avocado, head here!


  • 1 large sweet potato, peeled and sliced into 1/4-inch-thick slices
  • 2 tablespoons olive oil or unsalted butter (divided)
  • 4 large eggs
  • 1 avocado, halved, pitted, peeled and smashed
  • 1 (12-ounce) can tuna, drained and flaked
  • 1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley (optional)


  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place sweet potato slices on prepared baking sheet and drizzle with 1 tablespoon oil. Roast until tender, about 10-15 minutes.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Crack eggs into skillet and fry, covered, 2-3 minutes for a runny yolk, and 3-5 minutes for a completely set yolk.
  3. Top sweet potato with avocado, tuna and eggs. Garnish with parsley (if using) and serve.
Looking for more Nourish PA recipes?
Head here!

Special thanks to our sponsors...

Find out how you can support PA Eats.