Mezze Sweet Potato
Bright and fresh, this Mediterranean play on breakfast is full of fantastic vegetables and tastes incredible, with cucumber, tomato, tzatziki, and pickled red onion.
1 medium sweet potato
2 tablespoons tzatziki
¼ cup diced cucumber
¼ cup halved cherry tomatoes
¼ cup pickled red onion
2 tablespoons hummus
2 sprigs parsley
1. Preheat oven to 400°F. Line a sheet tray with parchment paper. Wash, scrub, and dry the sweet potato. Poke the sweet potato thoroughly with a fork, then cook for 45 minutes to 1 hour, until it’s soft on the inside (timing will vary depending on thickness and size of sweet potato).
2. Once the sweet potato is done, cut it lengthwise about halfway through to create a pocket. Add tzatziki, cucumber, tomatoes, pickled red onion, and parsley and hummus if desired, then garnish with a generous squeeze of lemon and a pinch of salt.
Originally featured in The Grain-Free, Vegetarian Breakfast Solution: Sweet Potatoes