I had 3 of these for lunch today. It is a healthy alternative to a sandwich and especially good for people who are gluten intolerant. You get 6 slices out of one large sweet potato. I had 3 for lunch and my husband opted to have something completely different. That's okay, I put the other 3 wrapped up in the refrigerator for me tomorrow.
1 large sweet potato
2 T almond butter or peanut butter
14 blueberries
2 T pomegranate seeds
4 oz goat cheese, room temperature
2 T pesto
2 cherry tomatoes, thinly sliced
6 slices cucumber
1 t snipped chives
Sprinkling of dill
Scrub potato thoroughly and with a very sharp and heavy knife, slice off each side and then slice the potato into 6 slices.
Place in a toaster and toast until softened and lightly browned.
Place all 6 slices on a work surface.
Spread two slices with almond butter or peanut butter.
Top with blueberries and sprinkle with pomegranate seeds.
Spread the next 4 slices with the softened goat cheese.
Drizzle a little pesto on 2 slices and top with tomato slices.
Top the last 2 slices with cucumber slices, sprinkle with the snipped chives and a little sprinkling of dill.
Serves 2
1 large sweet potato
2 T almond butter or peanut butter
14 blueberries
2 T pomegranate seeds
4 oz goat cheese, room temperature
2 T pesto
2 cherry tomatoes, thinly sliced
6 slices cucumber
1 t snipped chives
Sprinkling of dill
Scrub potato thoroughly and with a very sharp and heavy knife, slice off each side and then slice the potato into 6 slices.
Place in a toaster and toast until softened and lightly browned.
Place all 6 slices on a work surface.
Spread two slices with almond butter or peanut butter.
Top with blueberries and sprinkle with pomegranate seeds.
Spread the next 4 slices with the softened goat cheese.
Drizzle a little pesto on 2 slices and top with tomato slices.
Top the last 2 slices with cucumber slices, sprinkle with the snipped chives and a little sprinkling of dill.
Serves 2
No comments:
Post a Comment