DAIRY-FREE • GLUTEN-FREE • NIGHTSHADE-FREE • NUT-FREE • SOY-FREE • VEGETARIAN
Makes 5 servings Prep time: 15 minutes • Cook time: 5 minutes.
Maximize your vegetable intake first thing in the morning by making “toast” out of sweet potatoes. Feel free to get creative with the toppings, adding in even more veggies if you want to. Prepping avocado ahead of time can be difficult because of avocado’s tendency to brown. To keep it fresh over the course of five days, I add water to the top of the mixture.
3 large sweet potatoes, cut lengthwise into ¼-inch-thick slices 5 large eggs 3 avocados, halved and pitted 1 garlic clove, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper.
1 teaspoon ground cumin Juice of 1 lime 5 radishes, finely chopped
1. Preheat the oven to 400 ° F. Line 1 or 2 large sheet pans with parchment paper.
2. Arrange the sweet potato slices on the sheet pans and bake for 20 minutes, or until tender. They may look like they’re not entirely cooked all the way— that’s okay; you’ll be heating them again later. Transfer them to a wire rack to cool thoroughly.
3. While the potatoes are baking, place the eggs in a pot of water so that they’re completely covered. Bring the water to a boil over high heat. When the water boils, remove the pot from the heat, cover, and let stand for 11 minutes. Drain the water and set the eggs aside to cool.
4. Scoop the avocados into a large bowl and mash them lightly with a fork until chunky. Add the garlic, salt, pepper, cumin, lime juice, and radishes. Mix with a wooden spoon until all ingredients are incorporated.
5. Portion the avocado mixture (about ¼ cup each) into 5 small containers and smooth it with a spoon to eliminate air pockets. Pour 2 tablespoons of cold water on top of the avocado to prevent browning. Store the hard-boiled eggs in a medium container with their shells, or peel them ahead of time.
✱ Storage: Refrigerate everything for up to 4 days. To serve, remove 2 or 3 slices of sweet potato and reheat it in the toaster or oven for 4 to 5 minutes at 400 ° F. Take out one portion of avocado mixture, pour the water off, stir, then spread it onto the “toast.” Take out a hard-boiled egg, slice it, and fan it out on top of the avocado mixture on top of the toast.
✱ Substitution tip: To make it vegan, omit the eggs and sprinkle with hemp or pumpkin seeds. Per serving (2 toasts): Calories: 364; Total Fat: 23g; Saturated Fat: 5g; Protein: 12g; Total Carbohydrates: 32g; Fiber: 13g; Sugar: 8g; Cholesterol: 186mg
