Grilled Potato Toast with Guacamame

0.0/5 rating (0 votes)
Grilled Potato Toast with Guacamame

Check out this nutritious twist on avocado toast using a veggie-based potato guacamame! Grilled planks of russet potatoes topped with spicy pickled corn relish and edamame guacamole

What you'll need to make this recipe:

  • Food processor
  • Large bowl
  • Plastic wrap
  • Large spoon
  • Grill or grill pan
Edamame Guacamole

Ingredients

  • Shelled edamame, thawed
  • 1/4 cup water
  • 3 medium avocados, seeded, pulp removed
  • 1/2 cup fresh plum tomatoes, chopped 1/4 inch
  • 1/2 red onion, chopped 1/4 inch, rinsed in cold water
  • 2 jalapeño peppers, seeds removed, chopped fine (optional)
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, chopped fine
  • 1/3 cup cilantro, chopped
  • 1/2 teaspoon sea salt

Directions

  1. Puree the edamame in a food processor along with the water until smooth. Add the avocado and pulse lightly until it is incorporated. Transfer the edamame and avocado mash to a bowl. Fold in the tomatoes, onions, jalapeños, lime, garlic, cilantro, and salt. Place a piece of plastic wrap directly on top and refrigerate
Pickled Corn and Black Bean Relish

Ingredients

  • 2 cups sweet corn kernels
  • 1 cup cooked black beans
  • 1/4 cup pickled jalapeños, diced 1/4 inch
  • 1/2 cup roasted red peppers, diced 1/4 inch
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons cilantro, chopped
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. Mix the corn, black beans, jalapeños, peppers, vinegar, oil, cilantro, salt, and pepper in a large bowl and stir gently to combine. Set aside in the refrigerator until ready to use
Potato Toast

Ingredients

  • 2 pounds large russet potatoes, sliced into planks lengthwise (about 1/2 inch thick)
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt

Directions

  1. Heat a grill to high heat (this can also be done on a grill pan or even under a broiler). Brush the potato slices with the oil and season with salt. Place the potatoes on the grill and cook for about 4-5 minutes per side or until there are nice grill marks and the potato is tender
  2. To Plate: Spoon some of the guacamame on the plate and top with the potato toast. Spoon the relish on top and garnish the dish with chopped cilantro and extra edamame if desired. Enjoy!

Share this recipe

Category

Kids in the Kitchen

footer sign Newsletter

footer sign social

footer sign fun & games

footer sign contact us