Remember that heart-wrenching feeling you felt deep within your soul when you found out bread might not be that nutritionally wonderful for you? If you’re a bread lover like me, you might have felt like your world was turned upside down.
In Western society and many other cultures around the world, bread is an absolute staple. It’s eaten as toast for breakfast, in sandwiches for lunch and as a side with dinner. There’s even bread and butter pudding for dessert!
Unlike plenty of health practitioners and diet advocates, I actually don’t think that bread is the equivalent of the devil. However, through months of experimenting, intuitive eating and listening to my body, I’ve realised that my GI system prefers bread as a moderation food and not a diet staple.
Throughout all the food education I received during school (which by the way was only in the mid-2000s), I was told that bread was good for you. The one recommendation I remember from all those lessons is to eat at least five pieces of bread a day to maintain energy levels and for a source of fibre.
I still eat the odd slice of bread here or there, usually in the form of fresh sourdough or a grainy wholemeal, because let’s be honest, it tastes fantastic. However, I have moved away from relying on bread to form the basis of every meal. I’ve also become a one-slicer, enjoying one piece of toast and open sandwiches regularly.
Breakfast was the meal I struggled the most to cut bread out of. Although I enjoy oats or yoghurt sometimes, eggs are by far my favourite breakfast food. There’s nothing better than a poached egg with a runny yolk that oozes all over crunchy avocado toast when you pierce it with a fork.
While looking for a toast alternative, I stumbled across the fabulous idea of sweet potato toast on Pinterest. I couldn’t get over how simple it is. All you need is a sweet potato, a sharp knife and a toaster. Cheap, easy and nutritious – and sneaky veggies at breakfast time are always a plus.
So if you want a bread alternative to put under smashed avocado, or you just want to sneak an extra serving of vegetables into breakfast time, try this super simple sweet potato toast idea.
Meal Prep-friendly Sweet Potato Toast
A gluten-free, paleo alternative to bread to hold your smashed avocado. Sweet potato toast is a great way to add sneaky veggies to breakfast.
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- 1 large sweet potato (100g) - the thicker and shorter, the better
- Wash sweet potato and optionally peel (you can also keep the skin on).
- Cut thin ends off sweet potato until you have a consistent rectangle or square shape.
- Cut in half, lengthways, then cut into 2cm (1/4in) thick squares.
- Toast 2 to 3 times in conventional toaster until completely cooked through and crispy on the outside.* Watch closely so it doesn't burn.
- Top with desired toppings.
- *Be careful that moisture doesn't condense while toast is cooking and drip inside the toaster, this could be a little bit of a hazard.
Sarah in Shape http://www.sarahinshape.com/
Meal prep tip:
To meal prep, cut up an entire large sweet potato as toast and keep the raw pieces in a ziplock bag or airtight container, ready to be toasted during the week.
Let’s chat below! Have you tried sweet potato toast before? What’s your favourite toast topping?