- Easy
- 20 min
- 2 serv.
- 2 synergies
- Now at its best: Spinach
Sweet potato slices as toast, roasted until firm and golden. Topped with mashed avocado, a drizzle of tahini and a handful of fresh spinach. Grain-free, filling, and ready in twenty minutes.
The idea is simple — a slice of sweet potato is your toast. But when you bite in, it changes. The outside is firm and lightly crisp from the oven, the inside soft and sweet. On top, that cool, creamy avocado you spread with a fork, the nutty bitterness of tahini drizzled in a thin line, and then spinach — fresh and green, as counterpoint to all that softness. The kind of plate you see on Instagram but that actually turns out to be delicious.
- 5
- min prep
- 15
- min cook
- 20
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Spinach 
Avocado Fat source for better absorption of fat-soluble nutrients
Technical: Spinach contains 12.2mg lutein per 100g — highest of all vegetables. Avocado provides 15g monounsaturated fats per 100g that increase carotenoid bioavailability up to 15x (Molecular Nutrition & Food Research). Avocado's own lutein (0.27mg/100g) also contributes.
What does this mean for you? Spinach salad with avocado is an excellent combination for your eye pigments. Without fat you barely absorb lutein — with avocado up to 15x more. Lutein and zeaxanthin contribute to the maintenance of normal vision.
Skin & HairHeartFocus
Sweet Potato Avocado Avocado fat for maximum beta-carotene absorption
Technical: Sweet potato contains 11509μg beta-carotene per 100g (961% RDI for vitamin A). Avocado's fats (15g/100g, 10g monounsaturated) increase beta-carotene absorption 4-6x through micelle formation. Avocado also contains vitamin E (2.1mg) that protects beta-carotene from oxidation.
What does this mean for you? Combine sweet potato with avocado in bowls, salads or as a side dish. Avocado fats are essential — without fat you lose most of the vitamin A from sweet potato.
FocusImmune System
Instructions
- 1 Preheat the oven to 200 °C. Cut the sweet potato into 1 cm thick slices.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 2 days in fridge