I get questions all the time from people looking for breakfast options that are a) filling, b) fast and c) healthy (i.e., not loaded with sugar or other ingredients that produce a mid-morning crash). I'm sharing with you one of my favorite breakfasts, that in addition to hitting all these marks also tastes delicious. From an Ayurvedic perspective, it's particularly nourishing this time of year, as the earthy sweet potatoes and fat-rich avocado provide grounding qualities to counteract the predominant vata (air element) energies of the season.

This is a recipe that is very loose, so I encourage you to play with it and make it your own by trying out different toppings and accompaniments. One tip is to use smaller, more narrow sweet potatoes as they will require less cooking time. I like to get my potatoes baking soon after I wake up, and then proceed with my morning meditation and other morning rituals so that the potatoes are ready when I need them.

Ingredients:

2–3 smaller sweet potatoes (I prefer to use the Japanese variety)
1/2 large avocado or 1 small avocado
Juice of 1/4 lemon or lime
Smoked paprika (or other seasoning of your choice)
Salt
Optional garnishes: white or black sesame seeds, hemp seeds, sunflower seeds, chopped cilantro, parsley or other herbs...or anything else you like!

Preparation:

Wash sweet potatoes and gently pierce each one with a fork in a couple places. Bake sweet potatoes in a 400 degree oven for 25–35 minutes, or until fully cooked through.

While the sweet potatoes cook, use a fork to mash together the avocado with the citrus juice and a sprinkle of smoked paprika in a small bowl, and season to taste with a couple pinches of salt.

When the sweet potatoes are ready, place them on a plate and slit them lengthwise with a knife. Fill each potato with some of the mashed avocado and then sprinkle with the toppings you like. Enjoy immediately!