Sweet potato toast with avocado and eggs and banana spinach smoothie

Ingredients for 1 servings:

• 150 g sweet potatoes
• 2 eggs, size M
• 100 g cocktail tomatoes
• 40 g avocado(s)
• some sea salt
• some chili flakes
• some lemon juice
• 60 g baby spinach
• 120 g banana(s)
• 10 g honey
• 60 g low-fat curd cheese
• 500 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

for meta-type gamma

Peel the avocado, halve it, remove the pit, mix one part with the spices to a puree, and slice the other part. Boil the eggs for about 7 minutes, then rinse and let cool briefly. Peel and halve the eggs. Remove the yolk from one egg and set aside for another use. Slice the egg halves. Rinse and halve the cherry tomatoes. For the smoothie, wash the baby spinach thoroughly and mix it with the banana, honey, low-fat curd cheese, and 500 ml of water in a blender. Rinse the sweet potato and cut it lengthwise into approximately 0.5 cm thick slices. Toast the sweet potato slices at least 3 times in a toaster until soft and golden brown. Serve the sweet potato toast with the avocado puree, avocado slices, egg slices, and cherry tomatoes. Enjoy with the shake.