It’s been a while since we last shared a new recipe video but I’ve been working hard behind the scenes on my new book ‘Het Keto Plan’ – all about the high fat low carb lifestyle and how you can turn your body into a natural fat burner!
Since I only had two months to write it, I don’t have an English translation just yet but I’ll be working on an English version of my ‘Start to Keto’ eBook this Summer and I’ll definitely keep you updated about the printed book too!
To celebrate the launch of ‘Het Keto Plan’, I’ll be sharing 4 of my favorite recipes to help you get started.
Today we’re starting with a powerhouse breakfast: sweet potato toast with avocado. It’s a fun gluten free alternative to bread and you can get really creative with your toppings. In today’s video, I’m keeping it plant-based with fried tempeh but feel free to serve your toast with a softly boiled or poached egg.
Not a fan of avocado? You can replace it with nut cheese, pesto, nut butter… Just make sure to choose a topping that is high in healthy fats and low in carbohydrates – essential to stabilize your blood sugar levels, beat sugar cravings and keep you satisfied and energized until lunchtime.
If you like to meal prep for several days, you can make a big batch of roasted sweet potato to save time in the morning. Leftovers make a great lunch on the go or an easy weekday dinner as well, served with extra veggies, salad or soup.
Sweet potato toast with avocado (Low carb, Paleo, Keto)
- If you’re using organic sweet potatoes you don’t need to peel them, because the skin contains lots of minerals and flavor. Just rinse and dry.
- Cut the sweet potato in thin slices of 0,2 to 0,4 inches. Put them in your toaster on its highest setting. Repeat three to four times until the sweet potato is completely cooked.
- You could also use your oven to make the sweet potato toast. Preheat at 350°F and roast for 5 to 10 minutes. I like to rub the sweet potato slices with some extra virgin coconut oil (or you could use olive oil) and sea salt.
- In the meantime, heat a spoonful of extra virgin coconut oil in a frying pan. Cut the tempeh in smaller pieces and bake until golden. Flavor with black pepper and sea salt. I also love adding smoked paprika and turmeric. If you wish, you can add two large handfuls of spinach too.
- Serve the sweet potato toast with sliced avocado, tempeh scramble and if you wish a spoonful of MCT oil to feel satsified even longer. I also added some hemp seeds and garden cress.
- For a vegetarian version: replace the fried tempeh with one to two softly boiled or poached eggs.
JULIE’S TIPS & TRICKS:
- Are you using a toaster? Try to pick round sweet potatoes that fit in the toaster and cut them into thin slices of about ½ to 1 cm (0,2 to 0,4 inches) to make sure they cook properly. To see how I make them, check out this video for sweet potato toast.
- I love serving this sweet potato toast with tomato and baked mushrooms too, English breakfast style, or for lunch with a simple salad.
Nutritional value (per person with 1 avocado and 2 eggs)
Total carbs 33,1g Fiber 7,9g Net carbs 25,1g Protein 15,1g Fats 40,9g Of which saturated 7,8g Calories 547,5 kcal
Macro nutrient ratio: Calories from carbs (21,4%), protein (11,3%), fats (67,3%)
Now I would love to hear from you!
How do you prefer to start your day: with a sweet or savory breakfast?
Have you ever tried sweet potato toast before? What are some of your favorite toppings?
Let me know by leaving a comment down below.
You can find more easy breakfast recipes, both sweet and savory, in my new book ‘Het Keto Plan’ (at the moment only available in Dutch).
Next week I’ll be sharing more info on intermittent fasting and a recipe for a superpower breakfast shake!