Sweet Potato Roasts
INGREDIENTS
- 1 large sweet potato
- 2 organic eggs
- 1 tablespoon of parmesan cheese (optional)
- Fresh herbs
- Salt and pepper to taste
- 1 tablespoon of olive oil
PREPARATION
- 1Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2Slice sweet potato in vertical cuts
- 3Brush the sweet potato slices with olive oil and salt and pepper. Spread them out evenly on the baking sheets. Bake for 40 minutes until slightly golden brown.
- 4Top each slice with my scrambled eggs (recipe below), salt, pepper and fresh herbs to taste. I used some chopped scallions.
- 5Creamy scrambled eggs recipe
- 6Melt 1/2 tablespoon of your favorite vegan butter substitute (I love @miyokoscreamery) in a skillet under low heat. Have the butter melt to coat the whole pan.
- 7Whisk the eggs and add to the pan under low heat.
- 8Wait until they barely start to set and gently move the eggs to the middle. Add the 1 tablespoon of parmesan cheese (optional), salt and pepper to taste. Keep pushing the eggs to the center until cooked.
- 9Top with fresh herbs and enjoy!
They are packed with fiber and anti-inflammatory nutrients, potassium, Vitamin C, Vitamin A, and magnesium. With so many health benefits that are are great for digestion and your skin, they also make a perfect canvas for your personal toast! Try with eggs this weekend for a protein-packed power breakfast as I did here. Let me know what you think and tag me in your creations!!
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1 cup of jasmine rice
1 1/2 cups of vegetable stock or water
2 teaspoons of powdered turmeric
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1 package of organic chicken breast
2 cloves of garlic
5 tablespoons of olive oil
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3/4 cup oats, blended in food processor
1.5 cups nuts and seeds (3/4 cup cashews, 1/4 cup walnuts, 1/4 cup pistachios, 1/4 cup pumpkin seeds)
