Sweet Potato Toast with Peanut Butter & Banana
A gluten-free breakfast from your Week 4 FareRx bag - about 36g carb and 6g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The sweet potato slab stands in for bread with more fiber. The peanut butter adds protein and fat to slow the carbs - keep it to half a banana on top.
Ingredients
- •1 thick lengthwise slice of sweet potato
- •1 tablespoon peanut butter
- •1/2 banana, sliced
Method
- 01
the sweet potato at 400F until tender, about 20 minutes (or toast in a toaster on a high setting until soft).
- 02
Spread with peanut butter.
- 03
Top with the banana coins.
Dietitian’s notes
- →Slice the sweet potato lengthwise about a half-inch thick so it toasts evenly.
- →Roast or toast the slabs until tender; they crisp at the edges and hold the toppings.
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