FreeLiver Health
Boiled Sweet Potatoes with Avocado
Boiled sweet potato chunks topped with sliced avocado, olive oil, and a crack of black pepper.
Servings
2 plates
Prep
8 min
Cook
15 min
There isn't much technique to this one — sweet potatoes boiled until a fork slides through easily, then topped with sliced avocado and a light drizzle of olive oil.
Both ingredients are the kind of simple, whole foods that tend to show up in liver-supportive meal plans, valued for being minimally processed and easy on the rest of digestion. It works equally well as a light breakfast or an afternoon snack, and it takes about fifteen minutes from start to finish, most of which is just waiting for the potatoes to boil.
Ingredients
- 2 medium sweet potatoes — peeled and cut into chunks
- 1 ripe avocado — sliced
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 1 teaspoon olive oil — optional, for drizzling
Instructions
- 1Place sweet potato chunks in a pot and cover with water.
- 2Add a pinch of salt and bring to a boil. Cook for 12–15 minutes until tender.
- 3Drain sweet potatoes and transfer to a serving bowl.
- 4Top with sliced avocado, drizzle with olive oil, and season with black pepper.
- 5Serve warm as a healthy breakfast or snack.
Nutrition
230
Calories
4g
Protein
28g
Carbs
13g
Fat
8g
Fiber