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