The recipe is taken from SK Vidat athlete and hobby chef Ida Bergsløkken's food and exercise blog. Check out her blog here.
A couple of months ago I made this Thai fish burger , where I used the sweet potato as bread. Found out that this was an excellent gluten-free alternative, and zero stress to make. Besides, I have not found any gluten-free bread that I think is particularly good yet, and I also think that the sweet potato is perf run food. And again: so easy to make!
All you need is a sweet potato and an oven. A couple of days ago I made the combo eggs, avocado and sweet potato, and it was perfect as lunch after a running session. Absolutely sure it works well as a breakfast before a race as well. Here you get a good distribution between slow-carbs, fat and protein, which gives a stable blood sugar and satisfies for a long time. At least I think that's important.
How to build the perfect (running) sandwich
Sweet potato toast with eggs and avocado
- Prepping time: 5 min
- Time to make: 25 min
Total time: 30 min
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Ingredients
- One sweet potato - calculate 75-150 grams per person.
- 4 eggs
- 1 avocado
- Spinach or other salad
- Herbs for garnish / garnish
- Salt to taste
- Pepper to taste
- 1 tablespoon neutral coconut oil or other oil
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Procedure
- Set the oven at 225 degrees.
- Wash the sweet potato well and cut it into 1 cm thick slices. The sweet potato I used was quite large, and gave me slices that weighed 75-100 grams. Probably fine to calculate one or two such slices per person depending on.
- Cut one surface of the potato slices and rub in with coconut oil, and sprinkle with salt and pepper
- Put in the oven for 25 minutes.
- Meanwhile, fry fried eggs or boil eggs and cut the avocado into suitable slices.
- When the potato slices are done, you can top as you like.
- Eat!
