1 large sweet potato
1 avocado, mashed
2 large tomatoes, chopped
1 clove of garlic, chopped
1/4 of a small onion, chopped
1 large ball of mozzarella cheese, sliced
Handful or spinach or mixed leaves
Squeeze of fresh lemon
1 TSP of balsamic vinegar
Small handful of fresh basil
Pink Himalayan or Celtic sea salt
1/2 TSP of organic, raw, virgin coconut oil
1 TBSP of of cold pressed olive oil (or chilli oil)
From the centre of the sweet potato, cut 2 slices lengthwise, roughly 1/4 of an inch thick.
Toast in the toaster on a high heat for roughly 5 minutes or until the sweet potato is cooked all the way through. You may need to toast several times.
In the meantime, chop the tomatoes, garlic and onion and mix in a bowl. Squeeze in some lemon and add in the fresh basil and a little salt. Add the olive oil just before you’re ready to serve.
Mash the avocado in a separate bowl, adding in a little lemon juice and pepper.
When the toast is ready, spread a little coconut oil instead of butter then layer the avocado, followed by the leaves, sliced mozarella then tomatoes. Drizzle over the balsamic vinegar and add a little more black pepper and fresh basil to garnish.