whoa! these are delicious!
how to:
grab a large sweet potato & slice into 1/2” rounds. lay out on a baking sheet and add washed shiitake mushrooms to the sheet as well. drizzle everything in evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.
in a bowl, combine 1 c yogurt of choice (i used pure young thai coconut yogurt), chopped dill + chives + capers, splash of lemon juice, 1/4 t hing, & s + p.
spread yogurt onto roasted sweet potatoes and top with a slice of wild caught, sugar free smoked salmon, roasted mushrooms, spirulina crunchies, fresh herbs, & a sprinkle of sea salt + black pepper.
No comments:
Post a Comment