Savory Sweet Potato Toast
Do you find yourself scratching your head, wondering how to cook something nutritious for breakfast or lunch? If you are eager to swap out unnecessary animal products in at least one (or hopefully all) of your meals, its time to get creative. Fun fact, “The people of Okinawa, Japan have traditionally enjoyed one of the highest life expectancies in the world. They eat mostly whole plant foods. And they get a remarkable 60% of their calories from sweet potatoes alone.” Ditch the eggs and yogurt, and definitely the bacon. Reach into your produce bag and grab one of these pleasant potatoes, and get started.
Prep time: 5 Minutes
Cook time: 5 Minutes
slice of whole grain bread
half of a sweet potato
dairy free yogurt (plain if you prefer savory taste profiles, and vanilla if you prefer sweet)
ras el hanout
Begin by oiling the pan with coconut oil and setting it to low-medium heat. Thinly cut the sweet potato to manageable pieces, the thinner they are sliced the faster they will cook. Toss the bits into the pan, and add the spices to your liking. If you prefer a sweeter meal, then be heavy handed in your use of cinnamon, and if you do not have a sweet tooth, ease up or eliminate the cinnamon all together. Add a bit of water to the pan, and put the lid on. Let cook until the sweet potato is soft to the touch, and check it intermittently. If it’s mushy you have gone too far.
While the sweet potato is cooking, pop a piece of toast or two into the toaster. Prepare the yogurt, and if you are making the toast sweet then you may add honey to the yogurt. Once the toast is crisped to your liking, spread the yogurt on the toast, and top it with sweet potato. You may drizzle honey over the top, and add chili flakes or coarse sea salt.
Plate, and enjoy. And revel in the fact that no animal was unnecessarily killed for you to fuel your body, and that your carbon footprint is substantially smaller than if you had succumbed to habit/societal norms of speciesism. Welcome to the plant based wave!