A simple and delicious plant-based and gluten-free breakfast featuring Japanese sweet potatoes topped with various ingredients like spinach, spicy Brussels sprouts, peanut butter, honey, and avocado.
Slice 1 Japanese sweet potato into 5-6 thin slices. Broil the slices on the bottom shelf for 10 minutes. Top 3 slices with sautéed spinach and leftover spicy Brussels sprouts. Top the remaining slices with organic peanut butter and honey. Add 1/2 avocado on top of the toasts.
