A savoury breakfast using sliced sweet potato as a healthy, wheat free toast alternative, perfect for those with coeliac disease or anyone avoiding grains. The vegan mayo is a great way to use the leftover water from chickpeas without wasting it and the chickpeas can be saved for another recipe. The toast is topped with crisp asparagus rich in vitamin K which supports bone health and a lemony vitamin C rich mayonnaise, topped with a scattering of fresh chives.
2 medium sweet potatoes
A carton/tin of organic chickpeas in water
1 tablespoon lemon juice
1/3 cup extra virgin olive oil
12 asparagus spears, woody ends removed
1 tablespoon fresh chives, finely chopped
A generous pinch of sea salt and black pepper
Preheat the oven to 200°C or 180° for a fan assisted oven.
Slice the potatoes in half lengthwise, then slice each half into approximately 4 slices. You want to have 8 slices each roughly 1 cm thick.
Arrange the sliced potatoes across a shallow oven tray and bake for 12 minutes, turning halfway through. The potatoes should be cooked through and lightly golden all over.
Whilst the potatoes are cooking, pour two tablespoons of chickpea liquid into a mixing bowl, reserving the chickpeas for another dish. Add the lemon juice, salt, pepper and oil. Use a handheld stick blender and blend well until thick and creamy. This should only take about 15 seconds. Taste and adjust seasonings adding more salt or lemon if preferred.
Add the asparagus to a saucepan and cover with water, adding a little salt. Bring to a boil and simmer for 2-3 minutes until tender but still crisp.
Drain and immediately rinse under cold water.
Serve two - four slices of sweet potato toast per person depending on the size of your potatoes and spoon a little mayo over each. Top with the asparagus and more mayonnaise.
Scatter with the fresh chives to serve.
CNM recommends the use of organic ingredients. Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.