Almond Butter and Blueberry Sweet Potato Toast
By Marco Borges
This is a craveable, nutrient-dense breakfast. Sweet potatoes contain vitamins B6, C, and D and are full of potassium, magnesium, and carotenoids (which boost immunity to disease). This powerhouse meal hits an even higher nutritional level when topped with blueberries and almond butter.
Gluten Free
Low Sugar
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 servings
Excerpted from The Greenprint by Marco Borges. Copyright 2018 by Marco Borges. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
What You'll Need
1 sweet potato, cut into ¼-inch-thick slices
¼ cup almond butter
½ cup blueberries
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How to Make It
1 Preheat the oven to 350 degrees F.
2 Arrange the sweet potato slices on a baking sheet. Bake until the slices are tender, about 20 minutes. (You can also cook these in a toaster, but you may need to run the toaster on high for three or four cycles.)
3 Serve warm, topped with the almond butter and blueberries. Store any leftover sweet potato slices, without toppings, in an airtight container in the refrigerator for up to 1 week. Reheat in the toaster or toaster oven and top as directed.
Cooking Tips
Store bought hummus often contains oil. You can easily make an oil-free version at home.
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