I’ve been known to turn toast into a meal.
It’s just a matter of stacking a slice high with all sorts of spreads, veggies and other nibbles. Then it earns the right to be given the title of lunch or dinner.
Eating things on toast is my go-to when I’m looking for a meal in a hurry.
I find that I can get such a variety of veggies on single piece of bread. Then I just pair it with a simple mixed greens salad.
Now that roasting season is really getting going, I’ve swapped out whole wheat toast, and I’m using sweet potatoes instead.
There’s so much more nutrition, and most importantly flavor, in a sweet potato than a boring slice of bread.
Also, a potato is way more sturdy to stand up to all sorts of toppings.
With toast, the base tends to be the forgotten bottom layer. It deserves a lot more attention.
I’ve had these chickpea spinach stuffed sweet potatoes on repeat for a while now because I love all their different textures and bites.
How To Make Chickpea Spinach Stuffed Sweet Potatoes
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