Sweet Potato Toast with Beetroot Hummus and Avocado
Ingredients
- sweet potato
- olive oil (optional)
- avocado
- eggs
- sesame seeds
- microgreens
- cooked chickpeas (1/2 can)
- cooked beetroot (150g)
- tahini (2 tablespoons)
- garlic (1 clove)
- lemon (juice of 1/2)
- salt to taste
Preparation
Slice the sweet potato into approximately 1 cm slices.
Lay the slices flat on a baking tray.
Optionally brush with a little olive oil.
Bake in the oven at 180°C for 40 minutes, flipping halfway through.
Check after 30 minutes and continue baking until cooked, depending on thickness.
Blend together 1/2 can cooked chickpeas, 150g cooked beetroot, 2 tablespoons tahini, 1 clove garlic, juice of about 1/2 lemon, and salt to taste to make the beetroot hummus.
Soft boil an egg (skip this step if vegan).
Slice the avocado.
Assemble by stacking the sweet potato toast, beetroot hummus, avocado, soft boiled egg, and top with sesame seeds and microgreens.
Enjoy the stacked breakfast.
