Keto Sweet Potato Breakfast Stacks Recipe

About this recipe

A delicious and keto-friendly dinner option featuring roasted sweet potato slices layered with crispy turkey bacon, scrambled eggs, and creamy avocado. Perfect for those seeking a low-carb, high-protein meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 120 g Avocado - Tanzania
• 400 g Cauliflower
• 200 g Organigram Chia Seeds
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. 2. Peel and wash 1 medium cauliflower, then slice it into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake for 20 minutes, flipping halfway through.
3. 3. While the cauliflower slices are baking, toast 4 tablespoons of chia seeds in a skillet over medium heat for 1-2 minutes, stirring frequently, until fragrant. Season with salt and pepper to taste.
4. 4. Cut and peel 1 avocado, then slice it into small pieces suitable for topping.
5. 5. Once the cauliflower slices are done, let them cool slightly. Place a spoonful of toasted chia seeds on half of the slices, followed by a slice of avocado. Cover with another cauliflower slice to form a stack.
6. 6. Secure each stack with a toothpick for stability and serve warm.