Sweet Potato Toast w/ Microgreens
This sweet potato toast recipe is packed full of nutrients and fiber to help support digestive wellness.
- 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.