OMG…this has got to be the best food invention I’ve come up with. Ever. I’m sure I’m not the first one who has tried this, but it is way too good not to share. Especially if you live a paleo lifestyle, or want to consume less refined carbohydrates in your diet. 

Every morning for the past 6 months or so, I have had slices of avocado toast for breakfast using vegan rice bread. Now, I knew that rice bread was not the best food to be consuming, but it is the lesser of two evils (AKA wheat and gluten). If you read my post earlier this week about how I am getting back into a routine of eating even better and upping my fitness game, this right here is an example of one small step I am taking to improve my lifestyle and diet. 

There are not a whole lot of breakfast food options available for someone who is mostly vegan and tries to avoid refined carbs. On top of this, I am avoiding soy (AKA tofu) more as it is an inflammatory food…so that means no more scrambled tofu on a regular basis. 

I love the crunch that avocado toast offers on rice bread. I thought long and hard about something, anything to replace that amazingness, and I gave a sweet potato a shot. And holy shit is it perfection!! Yes, it is different, but in no way less delicious. There is still a crunch, and it is actually more flavorful. 

The Ingredients:

+ 2 pieces of sweet potato, sliced long-ways about 1/4 of an inch thick

+ 1 avocado

+ 1 tsp garlic infused olive oil

+ 1 tsp coconut oil

+ a pinch of sea salt

+ a pinch of black pepper

+ a pinch of chili flakes

How to:

+ Bake your sweet potato slices with coconut oil on top at 450 degrees for 40 minutes or until the edges are so crispy that they’re almost burnt.

+ Slice your avocado and place on top of sweet potatoes

+ drizzle garlic infused olive oil on top

+ add salt, pepper, and chili flakes

This will be my new breakfast and snack. LOVE that it is totally guilt free, packed with good fats, and complex carbs. 

Let me know if you give this recipe a try!

xoxo, Lynn