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1.
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Preheat grill to medium heat and spray with cooking spray.
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2.
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While grill heats, cut sweet potato into 1/2-inch thick rounds and rub the tops with half of the olive oil.
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3.
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In a small bowl, combine cumin, paprika and chile powder.
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Sprinkle half the spice mixture over top of the oiled-side of the potatoes and rub into each slice.
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Sprinkle with salt and pepper.
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4.
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Place potato rounds, oiled-side down, onto pre-heated grill and cook for 4 minutes.
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5.
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While potatoes cook, place avocado, lime juice, garlic, cilantro and salsa into a medium bowl and mash until well combined.
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Leave a little bit of the avocado chunky for some texture.
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Season with a pinch of salt and pepper.
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6.
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Once potatoes have cooked on one side, brush the tops with remaining oil and sprinkle with the remaining seasoning, rubbing it in quickly so you dont burn yourself.
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Flip potatoes and cook for an additional 4 minutes, or until fork tender.
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Transfer to a plate and cover to keep warm.
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7.
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Place sliced turkey sausage on the grill and cook for 2 minutes per side, flipping once.
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8.
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Divide avocado mixture onto the center of each grilled potato round and top with a slice of sausage.
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Devour.
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Note: You will not use all the sausage, but I recommend grilling it all and then eating it throughout the week, as its super tasty!
