Grain-free protein-rich toast perfect for a quick lunch or snack.
1/4 medium potato
Olive Oil, Extra Virgin
1 large egg
Egg, hard boiled
Salt and pepper
Lemon peel (zest)
Preheat the oven to 400 degrees Fahrenheit.
Slice the sweet potato into even slices, approximately 1/4 to 1/2-inch thick, using a sharp knife or mandoline.
Lightly oil both sides of the sweet potato slices (optional), then place them on a parchment-lined baking sheet.
Bake for 30 minutes, or until cooked through and slightly toasted. Thicker slices may require more time to cook.If desired crispness is not reached in the oven, remove after 30 minutes and place in the toaster, as you would with bread, and toast on high. It may take 2 rounds to get it cooked with a little bit of browning on both sides.
While the sweet potato is toasting, boil the egg, remove from shell, and halve.
Remove skin from avocado and slice.
Add avocado slices to toast, followed by the egg halves, and sprinkle with salt, pepper, and lemon zest. Enjoy!
To make the recipe vegan-friendly, use tofu cubes or black beans instead of eggs.
To meal prep and save the cooked sweet potato, let it cool completely. Then, place it in a storage container.
Sweet potatoesare high in vitamins A, C, B5, and B6. They are also high in fiber and help with blood sugar regulation.
Avocadosare loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat-soluble vitamins A, D, E, and K.