by Miriam Hahn
As we all strive to eat healthier, working vegetables into breakfast is a great way to start the day. The current craze of avocado toast has helped introduce this concept and I believe it has opened the door for even more veggie breakfast possibilities.
Sweet potatoes are high in vitamin A, vitamin C and vitamin B6, which is important for brain and nervous system health. They’re also a good source of potassium and magnesium, which help improve heart health by helping to regulate blood pressure. Not to mention they are loaded with fiber which is great for gut health!
In the recipe below we have replaced bread with sweet potato. If you haven’t tried it yet, it may sound strange, but sweet potato, when toasted, can be a vehicle for all kinds of toppings. You can try plain avocado, peanut butter and fruit, or a spicy version like this pico de gallo sweet potato toast.
Sweet Potato Toast
- 1 sweet potato
- 1 plum tomato, diced
- 1 Tbsp red onion, diced
- Juice of 1/2 lime
- 1 avocado
- 1/4 tsp pink salt
- Jalapeno’s for topping
- Slice sweet potato into 1/4” long slices.
- Mash avocado and mix with tomato, onion, lime juice & salt.
- Put sweet potato slices into a toaster on high setting and toast for 3 rounds. (or bake in oven at 425 for 5-8 minutes each side)
- Top sweet potato slices with avocado mixture and top with jalapeños if desired!
This nutrient dense breakfast will kickstart your day with energy to carry you until lunch!
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Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.