A simple and healthy meal featuring roasted sweet potato toasts topped with creamy mashed avocado, a hard-boiled egg, and fresh figs, served alongside a refreshing spinach salad.
Preheat oven to 350°F (175°C). Slice sweet potato into toast-like rounds or planks. Toss sweet potato slices with coconut oil and a sprinkle of sea salt. Roast in the preheated oven until tender and slightly caramelized, about 20-30 minutes, flipping halfway through. While sweet potatoes are roasting, mash avocado. Prepare a side salad by combining spinach, sliced radishes, and sliced cucumbers. Once sweet potato toasts are ready, top them with mashed avocado, slices of hard-boiled egg, and fresh figs. Serve the toasts alongside the spinach salad. Drizzle everything with tahini and garnish with micro-greens.
