These sweet potato toasts are a great healthy and grain free breakfast option. They are super easy and you can top them with just about anything, so get creative!

Portions / serves: 4
Time: 30 minutes
Level: Easy

Tools:

• mixing bowl
• knife
• chopping board
• roasting tray
• saucepan 

Ingredients:

For the toasts:

• 1 large sweet potato cut into slices (around 1/2inch thick)
• Olive or coconut oil

• Almond butter and blueberries 
• Mashed avocado with pumpkin seeds and radish 
• Tzatziki with fresh dill and sliced tomatoes
• Rocket with sliced boiled egg and Tzatziki

• One egg hard boiled for 7 minutes, sliced
• Handful of rocket
• 1tbsp of tzatziki 

• 1tbsp of almond butter
• 6 blueberries
• Drizzle of honey (optional) 
• Pinch of cinnamon 

• ½ avocado mashed
• Squeeze of lemon juice
• 2 radishes thinly sliced into discs 
• Salt and pepper
• Small handful of seeds
• Drizzle of olive oil 

• 3 cherry tomatoes thinly sliced
• 1 ½ tbsp of homemade Tzatziki or yoghurt (see blog for recipe)
• Small handful of fresh dill, chopped 

Method:

For the toasts:

1. Preheat the oven to 180C. Lightly oil both sides of your sweet potato slices, then place on a lined baking tray. Roast in the oven for 20 minutes or until cooked through (turn halfway). For a speedier option you can pop them in the toasted until cooked, but roasting is definitely more delicious! 
2. Remove from the oven and allow to cool for 5-10 mins of wire rack.
3. To meal prep, you can cook a large batch and store in an airtight container 

1. Transfer your sweet potato slices to a serving plate and get topping!