Recipe
Sweet Potato Avocado Toast
Prep: 5Cook: 10Total: 15
Ingredients
- 2 slices of sweet potato (cut lengthwise)
- 1/2 avocado
- 2 tablespoons garlic-dill kraut
- 1 tablespoon hemp hearts
- 1 tablespoon chives, chopped
Instructions
- Cut two slices of sweet potato toast, about 1/4 – 1/2 an inch thick.
- Place them in the toaster and toast until it is tender, has brown spots and is possibly bubbly. You may need to press the toaster down a few times.
- Place on a place and smash some avocado on each sweet potato toast with your fork.
- Spread kraut on top of the avocado and sprinkle with hemp hearts and chopped chives.
Nutrition Info:
- Serving Size: 1
2. SUNNY EGGS & HASH
Recipe
Sunny Eggs and Sweet Potato Hash
Prep: 10Cook: 15Total: 25
Ingredients
- 1/2 sweet potato, peeled and cut in cubes
- 1/2 sweet onion, chopped
- 1/2 red bell pepper, chopped
- 2 tablespoons avocado oil
- 1 garlic clove
- 2 eggs
- 1/2 avocado, sliced
- handful grape tomatoes, sliced in half
- 2 tablespoons smokey jalapeño kraut
Instructions
- Chop the veggies as directed.
- In a skillet over medium-high heat, cook the sweet potato, onion, and bell pepper in the avocado oil for about 5 minutes, stirring frequently.
- When the veggies begin to soften and the onion becomes almost translucent, add the garlic.
- Continue to cook until your hash becomes golden brown to your liking.
- Transfer the hash to individual plates.
- Use a paper towel to wipe out the pan and add an additional tablespoon of oil if needed.
- Crack the eggs int the pan and cook on medium, medium-low until the clear part of the eggs are white.
- Transfer the egg on top of the hash.
- Serve with sliced avocado, kraut, and tomatoes.
Nutrition Info:
- Serving Size: 2
3. KALE SALAD TOPPER
Recipe
Kale Salad with Classic Kraut
Prep: 7Total: 7
Ingredients
- 2 leaves curly kale, de-stemmed and chopped
- 2 tablespoons honey mustard vinaigrette*
- handful blackberries (or favorite berry)
- 1/4 cup pine nuts, toasted
- 2 tablespoons feta, crumbled
- 2 tablespoons classic kraut
Instructions
- De-stem and chop the kale.
- Place it in a large bowl.
- Pour in the viniagrette and massage it into the leaves with your hands.
- Top the salad with berries, toasted pine nuts, crumbled feta, and kraut.
Tips
- *Please add in the nutritional facts for the vinaigrette you use!
Nutrition Info:
- Serving Size: 2
4. IN YOUR VEGGIE WRAP
Recipe
Hummus Veggie Wrap with Kraut
Prep: 7Total: 7
Ingredients
- 1 low carb and gluten free wrap
- 2 tablespoons classic hummus
- 1 cooked beet, sliced
- 1/2 carrot, cut in slices
- 2 tablespoons horseradish leek kraut
- handful arugula
Instructions
- Lay out your wrap on a plate or cutting board.
- Spread the hummus in the center of the wrap.
- Add in the beet slices, carrot, kraut, and arugula, keeping them in the center of the wrap.
- Fold the wrap up, secure with toothpicks, and slice it down the center (if desired).
Nutrition Info:
- Serving Size: 1
5. BBQ CAULIFLOWER TACOS
Recipe
BBQ Cauliflower Tacos with Kimchi
Prep: 15Cook: 20Total: 35
Servings: 4 1x
Ingredients
- 1 small head cauliflower
- 1 tablespoon avocado oil
- 3 tablespoons bbq sauce
- 4 low carb and gluten free wraps (tortillas)
- 4 tablespoons kimchi
- 1 cup arugula
- 1 avocado, sliced
Instructions
- Preheat oven to 400F.
- Cut the cauliflower into florets and toss in a large bowl with avocado oil.
- Add the bbq sauce to the bowl and toss until everything is well coasted.
- Spread the cauliflower out on a baking pan lined with parchment paper.
- Roast in the oven for 20 minutes.
- Transfer the roasted cauliflower to a large bowl and toss with the additional tablespoon of bbq sauce.
- Lay the tortillas out on a flat surface, place the cauliflower in the center of each tortilla.
- Add kimchi, arugula, and avocado slices to each taco.
Nutrition Info:
- Serving Size: 2
Enjoy these recipes, my kraut loving friends!! xo
Thank you so much to Farmhouse Culture for sponsoring this post! I love working with my favorite brands, and couldn’t be happier they support The Toasted Pine Nut! xo
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