Vegetarian Breakfast Stack with Sweet Potato

EatsLeeds Gluten-Free Vegetarian Breakfast Stack

How to make a delicious Gluten-Free Vegetarian Breakfast Stack, with Sweet Potato, Avocado and Blue Cheese

I legit love breakfast. I’ve written before about some of my favourite places in Leeds for a lazy weekend brunch, shared the recipe for my supercharging 5-Minute overnight oats, and I’ve even had my Biryani Brunch recipe published by Tilda rice.

Hell, my Instagram is basically a showcase for my love of breakfast! So here I’m sharing a slightly fancier* brunch option: You can serve up this vegetarian breakfast stack to impress overnight guests (or just make your Saturday morning a bit fancy).

EatsLeeds Gluten-Free Vegetarian Breakfast Stack - Sweet Potato

*I say fancy but, once you’ve roasted your sweet potato (which you could easily do the night before, for ultimate morning laziness), these stacks just take a few minutes to, erm, stack

EatsLeeds Gluten-Free Vegetarian Breakfast Stack - Avocado

Making Sweet Potato Vegetarian Breakfast Stack another day? Pin it so you don’t forget!

The Vegetarian Breakfast Stack Recipe:

Sweet Potato, Avocado and Blue Cheese Breakfast Stack
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 Sweet Potatoes
  2. Approx. 1 tbsp. Olive Oil
  3. Salt and Pepper
  4. Fresh Ground Nutmeg
  5. 1 Avocado
  6. Juice of half a Lemon
  7. 1 tbsp. Fresh Chives
  8. 30g Strong, Soft Blue Cheese
Instructions
  1. Preheat the oven to around 160°c, then slice the sweet potatoes into approx. half centimeter slices and spread on a baking tray. Drizzle with olive oil, grind over salt and pepper to taste, and grate over a little nutmeg. Pop the sweet potato slices into the oven to bake for approx. 20 minutes.
  2. When the sweet potato comes out of the oven, the slices should be golden-brown and a little crispy around the edges. Turn them over, and cook for a further 5 minutes or so, to crisp up the undersides.
  3. Whilst the sweet potato cools a little, prepare the avocado by chopping it in half, removing the stone and scraping out the flesh with a spoon. Then squeeze over just a little lemon juice, some salt and pepper, and chop over some fresh chives. Mash gently together with a fork.
  4. Take the blue cheese and finely chop or mash that too (depending how soft your favourite blue is).
  5. Finally, assemble your breakfast stacks: Take a slice of sweet potato. spread with a little mashed avocado then add another slice of sweet potato. Spread with a little blue cheese, then more sweet potato, avocado and top with a slice of sweet potato and a little more cheese (to re-cap: sweet potato - avocado - sweet potato - blue cheese - sweet potato - avocado - sweet potato - blue cheese). Sprinkle with fresh chives and bring to the table with a large pot of coffee.
EatsLeeds http://eatsleeds.co.uk/

Making Sweet Potato Vegetarian Breakfast Stack another day? Pin it so you don’t forget!

EatsLeeds Gluten-Free Vegetarian Breakfast Stack - Pinterest

7 Comment

  1. I absolutely love sweet potatoes, these look amazing!

    1. Thanks Annmarie – sweet potatoes are just the best, aren’t they!

  2. This looks fantastic! Such a great, satisfying mix of flavors and textures– yum!

    1. Absolutely Courtney – a yummy mix but still pretty simple to put together. Thanks! 🙂

  3. I’d be tempted to eat these for lunch and dinner too, they sound delicious 🙂

  4. Ruth says: Reply

    Looks delish – I think I’ll ‘Veganify’ these 😀 Feel inspired these looks superb! We have really similar blogs as we use the same theme, it’s funny! xx

    1. Thanks Ruth – I find myself eating more and more towards a plant-based diet lately, but I do love a bit of cheese, I’m afraid! It’s always funny when you stumble on a blog with the same theme, isn’t it? Zx

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