I was incredibly skeptical about the sweet potato toast craze in the beginning because I absolutely love bread. It's true, nothing can replace a seedy, multigrain piece of toast but this sweet potato toast comes in a close second. I also find it to be much more satisfying and keeps me full longer than bread so bring on the sweet potato toast!
Sweet potatoes are loaded with immunity and vision boosting vitamin A, and avocados have got those healthy, monosaturated fats that are important for reducing cholesterol levels. To top it off, I sprinkled some pumpkin seeds and sunflower seeds on top which have got free-radical fighting antioxidants and help keep your skin clear. In summary, this breakfast is probably one of the best things you could do for your body first thing in the morning, so enjoy!
1 medium sweet potato, sliced into 1/2 inch strips lengthwise (4 strips total)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1/2 cup chopped kale
pinch of cayenne pepper
salt & pepper to taste
squeeze of lemon juice
Heat 4 tbsp of water in a large non-stick pan over medium heat.
Poke holes in the sweet potato slices with a fork. Place sweet potato slices in pan and cook with the lid on for 8-10 minutes. Add another 2-4 tbsp of water if the water in the pan has gone. Flip and cook for 5-8 minutes on other side, or until a fork meets minimal resistance when poked through.
Mash avocado in a small bowl and spread on the cooked sweet potato slices. Massage the chopped kale and add it to your plate on the side. Squeeze some fresh lemon juice over the avocado and sprinkle salt, pepper, and cayenne on top. Sprinkle the pumpkin and sunflower seeds on top as well and enjoy!