I’m constantly being asked for new healthy breakfast recipes, as not everyone loves green smoothies (or they get bored of them), and same goes for oatmeal. So I’m always checking out new health trends and experimenting with recipes. Today I’m excited to share with you a healthy, fiber-, protein- and antioxidant-filled breakfast that I love and highly recommend: the SWEET POTATO TOAST.
I know it may sound weird – “toast” with no toast – but let me tell you, it’s becoming a huge trend for a reason, and it’s actually something that I have been suggesting as a gluten-free alternative to my clients for a while, and have had huge success with. I think it’s mostly because it actually works well, it’s easy, versatile and DELICIOUS. The sweet potato adds a slightly sweet flavor but without overpowering the flavor of your toppings. Plus, it's great for almost any diet - it doesn’t have any inflammatory properties like regular bread (as it’s naturally gluten-free), and it’s grain-free / Paleo-friendly.
Additionally, I’m a huge fan because of the added nutritional benefits. Firstly, its high in antioxidants, like beta-carotene that your body converts into Vitamin A, which is essential to strengthen your hair, nails, skin, vision, and immune system. It’s extremely high in fiber, and a great food to help stabilize your hormones. Additionally, it has vitamin C, potassium, magnesium, vitamin D and iron. And most importantly, all versions of my Sweet Potato Toast that I’m sharing with you today are high in protein and healthy fats, so my combos help to rev up your metabolism first thing in the day, and keep you full for hours. So, in my book, it’s an ideal breakfast for almost anyone, including those looking to lose weight.
Here are my 4 amazing metabolism-boosting versions of the Sweet Potato Toast:
- Sweet Potato Toast with Sauteed Kale and a Fried Egg – sprinkled with Sea Salt & Black Pepper
- Sweet Potato Toast with Mashed Avocado and Flax Seeds– and a sprinkle of Sea Salt and Cayenne Pepper (or red pepper flakes)
- Sweet Potato Toast with Tahini, Smoked Salmon and Capers – drizzled with lemon, olive oil and sprinkled with Sea Salt & Black Pepper
- Sweet Potato Toast with Almond Butter, Cinnamon, Goji Berries and Shredded Coconut
SWEET POTATO TOAST RECIPE
- 1 large sweet potato (depending on size, 1 potato serves 1-3 people)
- ½ tsp coconut oil (or extra virgin olive oil)
- Your toppings of choice, for example (per serving):
- ¼ cup shredded kale sautéed in a bit of coconut or olive oil and sprinkled with sea salt, and 1 organic/cage-free egg fried in a bit of coconut or olive oil, sprinkled with sea salt & black pepper;
- About ¼ avocado or ~2-3 tbsp. of avocado flesh, 2 tsp. ground flax seeds, a sprinkle of sea salt, and a sprinkle of cayenne pepper and/or red pepper flakes;
- 1-1.5 tbsp. Tahini, 4-6 oz. smoked salmon, 1 tsp capers, drizzle of fresh lemon and olive oil (about ½ tsp), and a sprinkle of sea salt and pepper;
- 1-2 tbsp. almond butter, a few sprinkles of cinnamon, about 1 tbsp. goji berries and/or 1 tbsp. shredded coconut
- Wash your sweet potato, dry, cut off ends and slice lengthwise into roughly ¼ inch thick slices.
- Drizzle the sweet potato slices with a tiny bit of coconut oil or olive oil (optional) and place in your toaster oven (as you would normal toast) on HIGH for about 2-3 full cycles (or approx 5-7 minutes) until its cooked through and tender.
- Meanwhile, prepare you toppings if needed (prep really only required in option 1, where you need to sauté kale and fry your egg). Serve your “sweet potato toasts” on a plate, 1-2 slices per person, then top off with your desired toppings and enjoy!
- The sweet potato slices can be stored in the fridge (preferably in a glass container) for up to 1 week.
- You have the option of using a regular toaster or any oven. If you do in the oven, just preheat your oven to 400 degrees F, and bake slices for about 15-25 minutes or until cooked through and tender. Of course, this can be done the day before.
- The larger and rounder sweet potatoes work best because you can get good slices out of them.
- You have the option to peel your sweet potato – I personally peel them, but the skin is perfectly fine, too, just make sure to wash it well and pat dry before slicing and toasting/baking.
- Feel free to play around with the toppings. You can do peanut or almond butter with sliced banana and a sprinkle of cinnamon. Or combine the mashed avocado combined with an egg or smoked salmon. Another great savory version is just adding some hummus (or swap hummus for Tahini in my smoked salmon recipe). Or for a simple, sweet version, just drizzle with some raw honey, cinnamon and a sprinkle of flax and/or chia seeds. Your options are limitless!
Photo credit: doctoroz.com