Going free of wheat, dairy and eggs has made breakfast more difficult for me to figure out than any other meal of the day. And that struggle led me to discovering what is now my favourite breakfast! It is easy, nutritious, tasty, and filling. It was recommended by my naturopath and she was proud of how well I had taken to it.
Sweet Potato Toast and Avocado
1 sweet potato
1 teaspoon salt
Preparation Time: less than 10 minutes
Cooking Time: 30 minutes
- Peel the sweet potato and cut into small slices that are about half a centimeter thick.
- Spread the slices in a toaster oven for 15 minutes. I like to see that they are softening and their surface is darkening nicely. Flip them over and give them another 15 minutes so that the surface on the other side cooks just as well. Personally, I do not enjoy leaving it with a mushy texture. Pierce with a fork to make sure the sweet potato is completely cooked through. For work, I prepare these the night before and microwave them in the morning to save time.
- Cut an avocado into slices. I generally have to leave the light green avocados from the grocery store at room temperature for two to three days to ripen to the perfect texture. They should be creamy but not too ripe so that the slices will hold their shape. I used to have a really hard time getting that timing right.
- Spread the sweet potato slices on a plate and top them with the avocado slices. Sprinkle the salt on top and also, if you like, some lemon juice or black pepper for extra flavour.
That’s it. Quick, easy and delicious. I pair it with a nice cup of coffee for a perfect, comforting morning breakfast. With just two simple ingredients, I get a lot of nutrition and good energy to get me through the day.