Sweet Potato Toast with Avocado
Sep 30, 2020 06:30AM
By Julie Van Den Kerchove
photo by Lheikki Verdurme
1 large sweet potato
1 ripe avocado, sliced
1 package of tempeh (or 2 eggs)
Extra-virgin coconut or olive oil
Black pepper and sea salt
Smoked paprika and turmeric (optional)
2 large handfuls spinach or kale (optional)
1 to 2 Tbsp MCT oil (optional)
If using organic sweet potatoes, you don’t need to peel them because the skin contains lots of minerals and flavor. Just rinse and dry.
Cut the sweet potato in thin slices of 0.2 to 0.4 of an inch. Put them in your toaster on its highest setting. Repeat three to four times until the sweet potato is completely cooked.
You could also use your oven to make the sweet potato toast. Preheat at 350° F and roast for 5 to 10 minutes. Rub the sweet potato slices with some extra virgin coconut oil or olive oil and sea salt.
In the meantime, heat a spoonful of extra virgin coconut oil in a frying pan. Cut the tempeh in smaller pieces and bake until golden. Flavor with black pepper and sea salt. I also love adding smoked paprika and turmeric. If you wish, you can add two large handfuls of spinach too.
Serve the sweet potato toast with sliced avocado, tempeh scramble and, if you wish, a spoonful of MCT oil to feel satisfied even longer. If you’re not a fan of avocado, you can replace it with nut cheese, pesto, nut butter or another topping that’s high in healthy fats and low in carbohydrates.
For a vegetarian version: replace the fried tempeh with one to two softly boiled or poached eggs.
Provided by Julie Van Den Kerchove.
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