Sweet Potato Breakfast Stack with Hummus and Egg
Ingredients
- Sweet potato
- Olive oil (optional)
- 1/2 can cooked chickpeas
- 150g cooked beetroot
- 2 tablespoons tahini
- 1 clove garlic
- Juice of 1/2 lemon
- Salt to taste
- Avocado
- Eggs
- Sesame seeds
- Cress
Preparation
Slice the sweet potato into approx 1 cm slices, lay flat on a baking tray and pop in the oven at 180°C for 40 minutes, flipping halfway.
Check after 30 minutes until cooked; you might need longer depending on thickness. Optionally brush with a little olive oil before baking.
For beetroot hummus, blend together 1/2 can cooked chickpeas, 150g cooked beetroot, 2 tablespoons tahini, 1 clove garlic, juice of about 1/2 a lemon, and salt to taste.
Stack the components in this order: sweet potato toast, beetroot hummus, avocado, soft boiled egg (skip if desired), sesame seeds, and cress.
