Don't knock it until you try it, this is simply SO delicious! I never thought of putting potatoes on toast but let me tell you it's very tasty!
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!
If you don't have pumpernickel bread, use sour dough or gluten free bread
If you don't Japanese sweet potato, use any potato - sweet, red, white, yellow, etc.
If you don't have spinach use kale
If you don't have lemon juice, use lime juice or do without
If you don't have nutritional yeast, do without
If you don't have vegan butter, use ghee, coconut oil or grass fed butter
If you don't have red pepper flakes, do without
I n g r e d i e n t s
2 slices pumpernickel bread
1 avocado
1/4 Japanese sweet potato
1 handful spinach
1/2 lemon juice
nutritional yeast (desired amount)
red pepper flakes (desired amount)
1-2 tsp vegan butter or ghee
2-3 tsp Olive Oil
sea salt
pepper
D i r e c t i o n s
Set oven to 400 degrees Fahrenheit.
Slice sweet potato and toss with 2-3 tsps of olive oil and sea salt and pepper.
Place on baking sheet with parchment paper. Cook for 20-25 minutes until soft.
Once potatoes are done, toast bread. While toasting saute spinach in a small skillet with 1 tsp olive oil and sea salt until wilted.
Spread vegan butter or ghee.
Smash avocado on bread.
Add potatoes and spinach.
Top with lemon juice, nutritional yeast and red pepper flakes.