Sweet Potato Toast with Spinach, Brussels, Peanut Butter & Egg

1. Thinly slice 1/2 Japanese sweet potato into thirds. If the sweet potato is too hard to cut, you can microwave it first for 3-4 minutes to soften, making it easier to slice.
2. Broil the sweet potato slices for 10 minutes on the bottom shelf of your oven.
3. While the sweet potato is broiling, prepare your toppings: sauté the spinach, fry an egg in avocado oil, and melt the peanut butter.
4. Once the sweet potato toast is ready, top it with the sautéed spinach, leftover balsamic Brussels sprouts, melted peanut butter, sliced bananas, and the fried egg.