Sweet potatoes are magical little tubers!

This recipe was created on a day when I didn't have much hanging around in the kitchen. I was craving toast, but nowhere nearby was a piece of wondrous bread. From the corner of my eye I spotted a lonely sweet potato - and here we are. I mean in all seriousness, sweet potatoes are packing a real punch with Vitamin A, Beta Carotene, Vitamin C, Fiber, Manganese, and a they're great source of carbohydrates (you need carbs!) 

So ditch the plain jane toast & remix it with sweet potato.



 

What you'll need:

2 sweet potatoes

1 bunch of kale

1 avocado

tahini sauce

1 lemon 

cumin

salt


Directions:

1. Set the oven to 375, and slice your sweet potato long ways - 1/2 inch thick. Place em' on a pan, season with lemon juice, salt and pepper.

2. While the sweet potato cooks, cut up your kale, place it in a bowl and add cumin, lemon, salt, and the juice of half of a lemon. Massage the kale for 1 minute!

3. Tahini sauce make your own, or just buy some! We buy ours from trader joes. You can even sub this for hummus if you'd like.

4. Put it all together! Sweet potato, kale, tahini, and avocado on top. 

Simple as that. Enjoy! 


This recipe is:

Filling
Sweet + Salty
Oil - Free
Vegan
Tahini - Drizzled
Simple
Clean
& Veg-a-licous!


The combination of the slightly caramelized sweet potato topped with massaged lemon, cumin, kale + avocado, and a generous drizzle of tahini creates an explosion of flavor in every bite. I love eating this for breakfast (prep sweet potato ahead of time.) It also makes an awesome quick daytime snack or dinner with a side of toasted quinoa! Make it your own - sweet, salty, or savory. Sweet potatoes are diverse and easy going. You can't go wrong - at least I don't think so. Cheers!

If you end up making this feel free to share it on Facebook or Instagram - using the tag #cjsvegankitchen

I would love to see how you make it your own sweet potato toast!

 

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