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Recipe: Sweet Potato Toast With Avocado


 Posted by Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training  0 Comment

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Replace bread with sweet potatoes.

Try this low-carb, high-fiber and gluten-free recipe prepared with sweet potatoes and avocado.

Want a quick breakfast or a healthy appetizer for this busy time of year? Try this low-carb, high-fiber and gluten-free recipe prepared with sweet potatoes and avocado. Replace bread with sweet potatoes, and in less than 30 minutes you’ll have a dish that’ll please everybody.

Ingredients:

  1. Peel (or not) and slice sweet potatoes into pieces (like toast) about ¼ inch thick. Brush lightly with a little olive oil.
  2. Pop into the toaster – it may take two or more rounds on high to cook through. Be patient – it might take as long as 15 minutes; you want the potato to be cooked and slightly browned.
  3. Add ¼ of an avocado, and salt and pepper to taste.
« Recipe: Sweet Potato Breakfast Bowls with Spinach and Avocado
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Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training
Susan is the Senior Director of Worldwide Nutrition Education and Training at Herbalife, where she is responsible for the development of nutrition education and training materials, and is one of the primary authors of the Herbalife-sponsored blog, www.discovergoodnutrition.com. She is a Registered Dietitian and holds two Board Certifications from the Academy of Nutrition and Dietetics as a Certified Specialist in Sports Dietetics, and a Certified Specialist in Obesity and Weight Management. Susan is also a Fellow of the Academy of Nutrition and Dietetics. Susan graduated with distinction in biology from the University of Colorado, and received her master’s degree in Food Science and Nutrition from Colorado State University. She then completed her dietetic internship at the University of Kansas. Susan has taught extensively and developed educational programs targeted to individuals, groups and industry in her areas of expertise, including health promotion, weight management and sports nutrition. Prior to her role at Herbalife, she was the assistant director of the UCLA Center for Human Nutrition, and has held appointments as adjunct professor in nutrition at Pepperdine University and as lecturer in nutrition in the Department of Food Science and Nutrition at Cal Poly San Luis Obispo. Susan was a consultant to the (then) Los Angeles Raiders for six seasons, and was a contributing columnist for the Los Angeles Times Health Section for two years. She is a co-author of 23 research papers, 14 book chapters, and was a co-author of two books for the public: “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber, published by Harper Collins in 2001 and 2004, respectively.


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Recipe: Sweet Potato Breakfast Bowls with Spinach and Avocado


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