Sweet Potato Avocado Toast

SWEET POTATO AVOCADO TOAST

FOOD AS MEDICINE:

Sweet potatoes are rich in beta-carotene (which the body then converts to Vitamin A) and are also good sources of Vitamin C, manganese, copper, Vitamin B6, potassium, iron, and dietary fiber. Sweet potatoes come in about 400 varieties and two main hues, with either cream- or orange-colored flesh. Anthocyanin compounds in sweet potatoes have anti-inflammatory effects and can target brain and blood vessel health. Sweet potatoes can also aid in the release of adiponectin, a hormone in fat cells that favorably works with insulin response to balance blood sugar levels.

INGREDIENTS: 

1 medium sweet potato

1 tsp avocado oil

1 medium avocado

1 teaspoon lemon juice

4 radishes, thinly sliced

flaky sea salt and sesame seeds for sprinkling

Other topping options: chopped bacon, sprouts, blistered tomatoes, etc.

DIRECTIONS:

Preheat the oven to 400 degrees. Slice the sweet potato vertically into 1/4 inch slices and brush lightly on both sides with the avocado oil. You should be able to get 4-6 slices per sweet potato depending on the thickness of your slices. Bake for about 15 minutes, until potato slices are cooked through and lightly browned but not mushy.

Mash the avocado with a fork and sprinkle with sea salt and lemon juice. Spread over the sweet potato slices, then top with the radishes, a sprinkle of sea salt and sesame seeds. Top with two poached eggs for a complete breakfast option!

Nutrition facts serving: 202 Calories, 13g Fat, 22g Carbohydrates, 3g Protein

For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished cookbook!