Breakfast · 15 min · mediterranean

Sardine and Sweet Potato Toast

A Mediterranean breakfast built around sweet potato and sardines — on the table in 15 minutes. It is weeknight cooking that still hits your targets — 24 grams of protein per serving. Naturally paleo and mediterranean, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 large Sweet potato
• 1 tin Sardines
• 1/2 Lemon
• 1/4 cup Parsley
• 1 tbsp Olive oil
• 1/2 tsp Chili flakes

Steps

1. Slice the sweet potato lengthwise into 1/4-inch planks; these are your toast.
2. Brush with olive oil and toast in a 425F oven 12 minutes, flipping once, until tender with crisped edges. A toaster works for thinner slices.
3. Drain the sardines well; excess oil makes the toast soggy.
4. Mash the sardines lightly with lemon juice right on the toast.
5. Scatter parsley and chili flakes over the top.
6. Finish with flaky salt and eat warm.

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