Skip to main content

Natural Awakenings Greater Boston - Rhode Island

Sweet Potato Toast with Avocado

Sep 30, 2020 09:30AM ● By Julie Van Den Kerchove
Sweet Potato Toast with Avocado Recipe

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.



More Healthy First Meals

photo by Lacey Baier

Caramel Apple Cinnamon Crisp Overnight Oats

This recipe for overnight oats with caramel apple cinnamon crisp is a great dessert/breakfast mix that’s healthy and delicious, including a caramel sauce using dates. Read More » 

 

Salmon Cakes with Fennel & Parsnips

This gluten-free breakfast recipe for salmon cakes combines wild-caught salmon with fennel and parsnip vegetables for a healthy way to start the day. Read More » 

 

photo by Lacey Baier

Cauliflower Hash Egg Muffins

This is a healthier, low-calorie alternative to the classic breakfast of hash browns and eggs, and more nutritious, too, because cauliflower is packed with fiber, minerals and vitamins. Read More »