Harissa Sweet Potato Breakfast Toast with Chickpea Smash

Start your morning with a bold, Mediterranean-inspired twist on avocado toast. This recipe layers thick slices of toasted whole-grain bread with a creamy, spiced chickpea smash made with harissa paste, lemon juice, and extra virgin olive oil, then tops it with tender roasted sweet potato rounds. A final scatter of crumbled feta, fresh herbs, and a generous drizzle of good olive oil brings everything together into a breakfast that feels indulgent but is built entirely from whole, plant-forward ingredients. Chickpeas provide plant-based protein and fiber, sweet potatoes bring complex carbohydrates and beta-carotene, and the harissa adds North African-inspired heat that pairs beautifully with the cooling tang of feta. This toast comes together quickly if you roast the sweet potatoes the night before, making it an excellent weekday breakfast that still feels special enough for a weekend brunch table. Flexible and forgiving, this recipe welcomes substitutions: swap feta for labneh, add a fried egg for extra protein, or stir in some baby spinach for an additional serving of greens. However you build it, you'll have a satisfying, heart-healthy breakfast rooted in the core principles of the Mediterranean diet — abundant plants, healthy fats, and bold, herb-and-spice-driven flavor.

Ingredients

• 1 mediumsweet potato, sliced into 1/4-inch rounds
• 3 tbspextra virgin olive oil, divided, plus more for drizzling
• 1 can (15 oz)chickpeas, drained and rinsed
• 1.5 tbspharissa paste, adjust to taste
• 1 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 0.5 tspsalt, plus more to taste
• 4 sliceswhole-grain bread, thick-cut
• 0.33 cupfeta cheese, crumbled
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 tspred pepper flakes, optional, for garnish
• 0.25 tspblack pepper, freshly ground

Method

No instructions listed.