"Everything but the Bagel" Seasoning (Trader Joes)
Avocado & Radish
salt, to taste
Hummus & Cucumber
red onion, very finely sliced
red pepper flakes or za'atar seasoning
Sausage & Red Pepper
2 ozavocado, mashed
2 ozsliced sausage, cooked (I use field roast veggie sausage)
roasted red peppers or sun dried tomatoes
shredded kale or microgreens
red pepper flakes
salt & black pepper, to taste
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (not wax paper!)
Slice the sweet potatoes short-ways or long-ways, whichever you prefer, in slices about 1/4" thick. Try to be consistent with the thickness of the slices.
Brush or spray the slices on both sides very lightly with a neutral flavored oil such as canola, olive, or avocado oil and sprinkle them with salt. For an oil-free breakfast, skip the oil and just bake them plain with a little bit of salt.
Roast in a single layer on the parchment paper for 25-30 minutes, or until soft and cooked through (fork tender) but not flimsy.
If any of the toppings need to be cooked (sausage, kale, veggies) sauté them in a skillet briefly in a small splash of oil to brown.
If weighing your food, weigh the sweet potato slices after baking. Save the remaining pieces for leftovers. Dice them and throw them into a buddha bowl or sweet potato bowl!
Top with desired toppings.
Not all of the sweet potato will make nice big slices. I like to dice the remaining odds and ends into little cubes and roast them alongside the "toast" slices, to round out my sweet potato serving if the slices end up not quite weighing enough, or to save as leftovers.
The sweet potato slices can be made ahead in large batches and reheated in the microwave, in a toaster oven, or in a skillet on the stove.