Makes 1 serving
Sweet potato “toast” – spreading your favorite toast toppings over toasted sweet potato instead of bread! Not only does the sweet potato add a nice subtle sweetness without overpowering the toppings you choose, but they are a great option if you’re gluten free or want a little more fiber in your diet. Another big advantage of using sweet potatoes as a bread substitute is the added nutrition you get! Sweet potatoes, like carrots and other orange colored fruits and vegetables, contain beta-carotene that gets converted into vitamin A in our body. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function. Combine them with superfood toppings, protein, and a healthy fat and you have a seriously nutrient packed and delicious meal or snack!
- 1 slice raw sweet potato
- 1/3-1/4 Avocado cut into slices
- 1 large handful Spinach
- 1 Pasture Raised Egg – hardboiled for 7 minutes
- 1/4 tsp. Black and White sesame seeds
- ¼ tsp. Hot Red Pepper Flakes
- ½ teaspoon Ghee, Organic Grass-Fed Butter or Coconut Oil
- Sea salt
- Freshly ground Black Pepper
- Place sweet potato slice in a toaster on high for about 5 minutes or until cooked through. You may need to toast multiple times depending on the length of your toaster settings.
- At the same time boil a small saucepan of water. Place egg in boiling water for 7 minutes. When timer is up place egg in cold water which will make it easier to peel the shell.
- Next, sauté the spinach with ghee, butter or oil for 2 minutes until softened.
- When sweet potato is ready, top with sautéed spinach, avocado slices and egg.
- Finally, sprinkle with sesame seeds, salt and hot red pepper flakes.