We eat everything, but I end up with a lot of vegetarian and vegan books because I’m a massive produce-head. I stumbled upon a recipe in The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder (Great book – at the very healthy end of the vegan spectrum and super easy), where sweet potatoes stood in for the bread in avocado toast. I loved the idea. A total vitamin punch with twice as much vegetables in breakfast – I’m in! I wanted stronger flavors and enjoy a little protein in the morning, so I started playing with the idea.