Description
A healthy and simple breakfast perfect for breakfast in bed, or just a regular Sunday morning.
Ingredients
- FOR THE SWEET POTATO AMERICAN FRIES:
- 2 Small Sweet Potatoes, Peeled And Diced Into Bite Size Pieces
- 1 Tablespoon Olive Oil
- ¼ teaspoons Ground Sea Salt
- ⅛ teaspoons Freshly Ground Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- FOR THE AVOCADO TOAST:
- 2 teaspoons Dairy-free Mayonnaise (I Use Organic Veganaise)
- 1 Small Avocado, Pitted
- ½ cups Sweet Peas (frozen And Thawed, Not Canned)
- 1 Tablespoon Chopped Cilantro
- 2 teaspoons Lime Juice
- ¼ teaspoons Red Pepper Flakes
- 2 slices Favorite Bread
- 1 Tomato, Sliced
Preparation
Preheat oven to 425ºF.
In a large bowl, add diced sweet potatoes. Drizzle with olive oil and stir to coat.
In a small bowl, combine salt, black pepper, cumin and coriander. Sprinkle spices over sweet potatoes while stirring, until evenly distributed.
Layer sweet potatoes on a baking sheet and bake for 30–35 minutes, flipping potatoes halfway through baking time using a large spatula.
While sweet potatoes are baking, make the avocado toast. In a medium bowl, combine mayonnaise, avocado, sweet peas, cilantro, lime juice, and red pepper flakes. Mash with a potato masher or large spoon until combined. The peas will still be in pieces.
Spread the avocado-pea mixture on toast. Serve the avocado toast with a side of sweet potatoes and tomato slices.
