- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Preheat oven to 350F.
In a food processor or bowl combine ingredients for pitas until smooth. Add more or less cassava flour to get the dough to be pliable. If you don’t have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2″ chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
Separate dough into 4-5 equal parts and press down with your fingers into flat 5″ pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
In a food processor blend ingredients for kale pesto until it reaches desired consistency.
Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.