Vegan Breakfast Stack

 

This is my new favourite breakfast/brunch meal. This packs a nutritional punch and tastes delicious – okay, my stack looks a little wonky! but I am sure yours will be much better! I added some mushrooms and a bit of toast which kept me satisfied until later in the day. Who knew that julienned  sweet potato in the oven could taste so good! This is also a great dish to serve when having friends over.


Ingredients – serves 2 people
1/2 x medium sweet potato  – julienned (I used my mandolin grater)
4 cups of baby spinach – washed (more or less but remember it shrinks massively!)
Small piece of red onion – finely chopped
1 x large avocado
1- 2 x tsp Onion powder
Sea salt
Ground Black pepper
Drizzle of olive oil

Method
Set your oven to 190 degrees.
Julienne the sweet potato with a mandolin or grater and lay out on a flat baking tray. Drizzle with olive oil, sprinkle with onion powder and salt and pepper to taste.
Put in the oven for 10 minutes. After 10 mins take out of the oven toss a bit with a spoon so the sweet potato cooks evenly. Put back in the oven for another 10 mins.
Meanwhile, gently heat the spinach with a little onion powder and salt and pepper till its wilted and soft.
In a bowl, roughly mash your avocado (remove the stone and skin!) and add in the chopped red onion. A lot of people like to sprinkle a few chilli flakes in as well.
Your sweet potato should now be browning at the edges and will be cooked. Remove from the oven.
Time to assemble!
Lay a foundation of sweet potato.
Now drain any excess water from the spinach and pile some on top of the sweet potato with tongs.
Finally, add some of the avocado on top of the spinach and drizzle with a little olive oil. Sprinkle with a little sea salt.
If you are very posh, you will have a slice of toasted sourdough bread!

 

 

 

 

 

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