BREAKFAST SANDWICH
- Apr 25, 2015
- 1 min read
This is what I call my "weekend breakfast sandwich" and it's making me VERY happy. I think I'm back on track. Two scrambled eggs, nitrate free bacon, one healthy slice of tomato and baby arugula on roasted sweet potato rounds. Blueberries for antioxidants. #eatarainbow
SWEET POTATO ROUNDS
Ingredients:
One sweet potato
melted coconut oil
salt
Directions:
Scrub the sweet potatoes, leave unpeeled, and cut into rounds.
Brush coconut oil, lightly, on both sides and place on a baking sheet with parchment paper.
Arrange the potato slices, not touching, in rows on a baking sheet.
Roast at 425°F for 18 minutes (depending on width of rounds - mine were pretty hearty), or until they are golden and crisp, turning them once with a spatula.
Let cool slightly and sprinkle with a little salt.
Enjoy!
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