Japanese Sweet Potato Toasts with Healthy Toppings
Ingredients
- 1 Japanese sweet potato
- Spinach
- Brussel sprouts
- 1 egg
- Ghee
- Cashew butter
- Bananas
- Cinnamon
- Avocado
- Red pepper flakes
Preparation
Slice the Japanese sweet potato into 1/4 inch slices.
Broil the slices on the bottom shelf for 10 minutes.
If the sweet potato is too hard to slice, boil it or microwave it for a few minutes first.
Sauté the spinach and brussel sprouts.
Fry an egg in ghee.
Mix cashew butter with bananas and cinnamon.
Mash avocado with red pepper flakes.
Top the broiled sweet potato toasts with the prepared toppings such as sautéed spinach and brussel sprouts, fried egg, cashew butter mixture, and mashed avocado.
Use Japanese sweet potato for better taste as it is 10 times tastier than regular sweet potato.
Enjoy this gluten-free and paleo-friendly breakfast or brunch option.
