Sweet Potato + Mushroom Toast

Ingredients

orange sweet potato 1
oyster mushrooms 1-2
another type of mushroom (shiitake, cremini, etc.) handful
avocado 1/2
coconut aminos 1/2 tbsp
orange zest zest of 1 orange
lime 1
garlic 1 clove
EVOO 1 tbsp
smoked paprika 1 tsp
toasted sesame seeds 1/2 tsp
arugula 2 cups
dried nori sprinkle

Preparation

  1. Wash and scrub the sweet potato. Slice the sweet potato lengthwise in 1/2-inch slices.
  2. Drizzle with EVOO and roast at 400°F for 30-45 minutes.
  3. Shred the oyster mushrooms with a fork (they will look stringy), and chop up additional mushrooms. Squeeze juice of 1 lime. Sprinkle with smoked paprika (coconut aminos optional).
  4. Chop up 1 clove garlic. Heat up EVOO on medium. Add chopped garlic to the pan for 1-3 minutes.
  5. Add in mushrooms and cook on low heat for 6-8 minutes or until mushrooms are tender.
  6. Mash 1/2 whole avocado in a bowl.
  7. On a plate add the arugula and lay out the sweet potato toasts. Top each toast with a spoonful of avocado and mushrooms. Sprinkle with toasted sesame seeds. Crush some nori on top, and add orange zest.
Servings: 1

Nutrition

From https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero