Go Back

Sweet Potato Toast w/ Microgreens

This sweet potato toast recipe is packed full of nutrients and fiber to help support digestive wellness.
Prep Time 5 mins
Cook Time 5 mins
Course Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Cuisine American
Servings 4


  • 1 sweet potato, sliced lengthwise 1/4" thick slices
  • 1 cup mixed greens
  • 1 zucchini, sliced and quartered
  • 1 bunch asparagus, chopped in 1/2" pieces
  • 1/2 cup microgreens
  • 1/4 cup pumpkin seeds
  • 1 tbsp turmeric
  • 1 tbsp coconut aminos
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • Italian seasoning, to taste


  • Brush the sweet potato slices with olive oil on both sides. Place in toaster and toast 2-3 times until cooked through and slightly browned.
  • Add 1 tbsp of olive oil to a pan on medium heat. Add zucchini and asparagus and cook for 1-2 minutes. Add Turmeric, Coconut Aminos, Italian Seasoning, Salt and Pepper. Cook for another minute or two until slightly browned and cooked through.
  • Place sweet potato slices on a plate. Top with mixed greens.
  • Top each slice with the cooked zucchini and asparagus. Add the microgreens and pumpkin seeds.
Keyword sweet potato toast, gluten free, vegan, plant based