Meal prep: Sweet potato toasts

Recently I’ve been loving sweet potato toasts for breakfast. They are a healthy dose of complex carbohydrates which I load with protein, healthy fats, and antioxidants. I meal prep the toasts at the weekend and then store them in an airtight container in the fridge for easy breakfasts and lunches for the week ahead. I am enjoying mine with almond butter, banana, seeds, and antioxidant-rich freeze-dried berry powder at the moment. They are also delicious savoury with avocado, feta, and kimchi.

Choose organic sweet potatoes where possible. You want to keep the skin on them, as this is where a lot of the beneficial nutrients and fibre are held.

RECIPE

2 large organic sweet potatoes

METHOD

Preheat the oven to 180c.

Slice the potatoes lengthways into approximately 1 cm thick slices. Use a mandoline or knife.

Place them onto a lined baking sheet. Season as desired and rub a little olive oil on top.

Bake for 25-30 minutes.

Place whatever toppings you desire on top. I enjoy spreading almond butter, sliced banana, seeds and a sprinkling of phytonutrient rich powders such as this logonberry or goji berry powder.

The sweet potato toasts are also delicious with avocado, feta, kimchi or hummus, as alternative toppings particularly if you want to enjoy them for lunch.

Enjoy!

Katie xx

Instagram @katiejensonhullnutrition @aseasonalkitchen