Sweet Potato Toast 5-Ways

How to make sweet potato toast plus five different topping combinations.

I might be a little late on the sweet potato toast (SPT) train but I am so glad I got on! Here is a From the Roots spin on this trendy recipe that is circulating the web.

Sweet potato toast is a great bread substitute to get in the added nutrition of vitamin A and fiber. It’s also nice for people who are gluten intolerant, tired of eating regular toast or wanting a little more fiber in their diet. The sweet potato slices cook evenly in the toaster and can hold up toppings really well. The subtle sweetness in the sweet potato compliments most flavor combinations - like the ones that are featured here!

Most people cook the sweet potato by simply cutting both ends off and slicing lengthwise about ¼ inch thick. You can cook them in the toaster by setting the toaster on high and then flip them twice. You can also set your oven to 350 degrees and bake 15-20 minutes per side until the sweet potato is tender and cooked through.

Now that your sweet potato is cooked to perfection - let’s get to the fun part - the toppings!

The Parfait Sweet Potato Toast

• Almond milk yogurt (or yogurt of choice)

• Raspberries

• Granola

• Honey

The Classic Sweet Potato Toast

• Avocado

• Fried egg

• Red pepper flakes + Pink Himalayan salt

• Everything but the bagel seasoning (Trader Joe's)

The Ultimate PB&J Sweet Potato Toast

• Almond butter

• Bananas

• Strawberries

• Cacao Nibs

• Honey

The Lox Sweet Potato Toast

• Dairy-free cream cheese (or cream cheese of choice)

• Smoked salmon

• Capers

• Fresh Dill

• Red onion

• Lemon

The Honey Goat Sweet Potato Toast

• Goat cheese

• Pear

• Walnuts

• Honey

I love them all but if I had to choose a favorite, it would definitely be the Lox. I’m a sucker for anything salty and smoked so this one gets my heart every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

Grilled Chicken Burrito Bowls

Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home!

This grilled chicken burrito bowl was inspired by the notable chain restaurants Chipotle and Moe’s. It can be so tempting to go through their lines and simply tell them what you want: Your choice of protein, black or brown beans, white or brown rice, and finish it off with toppings (hello, Pico de Gallo!). Well, this recipe is just like that -- tailor it exactly how you want it, or even add things that Chipotle/Moe’s, etc. may not have! With this recipe, I’m making it with my personal preferences and a special grilled chicken marinade recipe. I’ll even show you how easy it is to make Pico de Gallo.

My grilled chicken burrito bowl recipe is gluten and dairy-free using clean and simple ingredients that, in my opinion, is much healthier than eating out while saving you a lot of money!

As you know, a burrito bowl is complex in flavor because there are many components like veggies, protein, and carbs that each play a different role. I would say this recipe can take up to 40 minutes to make, but that’s only if you are making rice. You can cut some time off by using instant rice, or by preparing the ingredients ahead of time. I often tend to have my veggies already cut and ready to use in the fridge, so if you’re like me, then this burrito bowl can be made very quickly.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

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Grilled chicken burrito bowls with Pico de Gallo made easy at the comfort of your own home! 

INGREDIENTS

Grilled Chicken Marinade

• 1 lb boneless skinless chicken breast

• 2 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp salt

• 1/4 tsp cinnamon

• 1/2 tsp pepper

• juice of one lime

• 2 Tbsp EVOO

Pico de Gallo

• 1/2 white onion (diced)

• 2 roma tomatoes (diced)

• 1/4 cup chopped fresh cilantro

• juice of 1/2 lime

• 1 jalapeno diced ((spicy version))

Cilantro Lime Rice

• 1 cup sprouted brown rice

• 2 cups water or low sodium chicken broth

• 1/4 cup chopped fresh cilantro

• juice of 1/2 lime

• S&P to season

Toppings

• grilled corn

• sliced avocados

• lime wedges

• hot sauce

• romaine lettuce

• black beans

• diced jalapenos

DIRECTIONS

Grilled Chicken

1. Combine seasonings, EVOO, lime, and chicken into a gallon size Ziploc bag and sit in the fridge to marinate for two hours or overnight (preferred).

2. Cook chicken on the grill on medium heat for 5-7 minutes and flip for an additional 5-7 minutes or until cooked through.

3. Let sit until you are ready to assemble the burrito bowl.

Pico de Gallo

1. Combine all ingredients and sit until ready to assemble.

Cilantro Lime Rice

1. Add rice and water (or broth) to a rice cooker and cook on the brown rice setting until fluffy and fully cooked. If you do not have a rice cooker then cook in a medium saucepan for about 30-35 minutes or until rice is fully cooked.

2. Toss in cilantro, lime, and seasonings until fully mixed and set aside.

Grilled Chicken Burrito Bowl

1. Meal prep - Divide chicken, pico de gallo, rice and toppings into meal prep containers.-Tip: separate cold toppings like avocado, lime wedges and lettuce into Ziploc bags or stasher bags to keep fresh before eating.