This powerhouse meal is very easy to make and comes together in just 30 minutes. If you are into meal prep, you can easily bake the sweet potatoes slices ahead of time, store in airtight container in the fridge and pop into the toaster as needed!
Course Breakfast, Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
SERVES: 2 (6 x 1/2 inch slices)
* 1 nice big fat sweet potato or yam (organic)
Avocado & Tomato
* 1/2 Avocado sliced
* 4 Grape tomatoessliced
* Kelp flakes, salt and pepper
Hummus and Sprouts
* 1 1/2 Tbs Hummus
* Sprouts or microgreens of your choice
Tahini & Banana
* 1 Tbs tahiniraw, organic
* 1/2 Banana- sliced
* pinch of cinnamon
Preheat the oven to 400ºF
Line a baking sheet with (unbleached) parchment paper to help prevent sticking.
Wash the potato well, scrub with a brush if needed and dry with clean towel.
Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices.
Arrange the slices in a single layer on the baking sheet. (Remember no oil needed!)
Bake for 15-20 minutes or until potatoes are tender and you can easily pierce them with a fork (watch to be sure they don’t burn!)
Remove pan from oven and allow potatoes to cool off for a couple of minutes.
Get your favorite toppings ready
Serve warm with your favorite toast toppings.
Top and enjoy!
Store any leftover sweet potato slices in a glass airtight container in the fridge for up to 3 days. To reheat for an easy and quick meal, simply pop them in the toaster.