Sweet Potato Toast with Avocado an Hempseeds
Ingredients:
1 large sweet potato
1 ripe avocado
1 tablespoon lemon juice
1 tablespoon hemp seeds
Salt and pepper to taste
Optional toppings: sliced tomatoes, microgreens, or a sprinkle of nutritional yeast
Instructions:
Preheat your oven to 400°F (200°C).
Slice the sweet potato lengthwise into 1/4-inch thick slices. You can leave the skin on or peel it, depending on your preference.
Place the sweet potato slices on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the sweet potato slices are tender and lightly browned. Flip them halfway through baking to ensure even cooking.
While the sweet potato slices are baking, prepare the avocado topping. Cut the ripe avocado in half, remove the pit, and scoop out the flesh into a bowl. Add the lemon juice, salt, and pepper. Mash the avocado with a fork until smooth and well combined.
Once the sweet potato slices are done, let them cool for a few minutes.
Spread a generous amount of the mashed avocado onto each sweet potato slice.
Sprinkle the hemp seeds over the avocado-topped sweet potato slices.
Add any optional toppings you desire, such as sliced tomatoes, microgreens, or a sprinkle of nutritional yeast.
Serve the sweet potato toast immediately and enjoy!
This allergy-friendly breakfast is a nutritious and delicious option. Sweet potatoes are rich in fiber, vitamins, and antioxidants, while avocados provide healthy fats and additional nutrients. Hemp seeds add a boost of plant-based protein and omega-3 fatty acids. Feel free to get creative with additional toppings or seasonings to suit your taste preferences.
Enjoy this allergy-friendly sweet potato toast with avocado and hemp seeds as a filling and satisfying breakfast that's free from common allergens and packed with wholesome ingredients.