Ingredients
Directions
Wash and cut sweet potato lengthwise so you have “toast-like” slices, ½” thick.
Bring a large pot of water to a boil. Add enough water so that all potatoes will be covered.
Boil potatoes for about 5 minutes or until tender, but not so soft that they’re breaking apart (pierce with a fork to test).
Once soft, drain the water and set potatoes aside.
Heat a stovetop pan or griddle to medium-high heat. Add the vegetable broth. Place the sweet potatoes in the pan, side by side.
Heat on one side until lightly browned and then flip; about 5–7 minutes per side.
While the potatoes are browning, gather the rest of your ingredients.
Lay two slices of sweet potato on each plate (breakfast for two!)
Top the sweet potato with a layer of arugula followed by smashed avocado, sliced radish, and sprouts.
Squeeze lemon juice on top, and sprinkle with oregano and basil, and red pepper flakes, salt, and pepper (if using).
Chef's Notes
Second cooking option
Heating the sweet potatoes on the stovetop allows the texture to stay firm and consistent throughout. But baking them is an option too! The outside of the sweet potato will get nice and crispy while the inside becomes soft and sweet. It’s less ideal for a sturdy “toast” texture but still works and is really good. Baking brings out more natural sweetness from the potato. If you’d like to try it, preheat the oven or toaster oven to 425 degrees F and bake for 30 minutes, flipping halfway through.
Substitutions
Add any vegetables hanging out in your kitchen. Experiment and have fun!
Instead of arugula, you can use mixed greens, organic spinach, or organic kale.
Other herbs to consider if you don’t have basil on hand include rosemary, dill, cilantro, or parsley.
Layer it up
Add kimchi or kraut on top for a boost of probiotics, more nutrition, and a bit of tang to balance the sweetness of the potato.
Sprinkle chia or flax seeds for an omega-3 boost.
Add some pumpkin, hemp, or sunflower seeds or cashews or pecans for a protein and zinc boost.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Wash and cut sweet potato lengthwise so you have “toast-like” slices, ½” thick.
Bring a large pot of water to a boil. Add enough water so that all potatoes will be covered.
Boil potatoes for about 5 minutes or until tender, but not so soft that they’re breaking apart (pierce with a fork to test).
Once soft, drain the water and set potatoes aside.
Heat a stovetop pan or griddle to medium-high heat. Add the vegetable broth. Place the sweet potatoes in the pan, side by side.
Heat on one side until lightly browned and then flip; about 5–7 minutes per side.
While the potatoes are browning, gather the rest of your ingredients.
Lay two slices of sweet potato on each plate (breakfast for two!)
Top the sweet potato with a layer of arugula followed by smashed avocado, sliced radish, and sprouts.
Squeeze lemon juice on top, and sprinkle with oregano and basil, and red pepper flakes, salt, and pepper (if using).
