Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero
Ingredients
1 Orange Sweet Potato
1-2 Oyster Mushrooms
Handful of another type of mushroom (Shiitake, Cremini, etc.)
½ Avocado
½ Tbsp Coconut Aminos
Zest of 1 Orange
1 Lime
1 Clove Garlic
1 Tbsp Extra Virgin Olive Oil (EVOO)
1 Tsp Smoked Paprika
½ Toasted Sesame Seeds
2 Cups Arugula
Sprinkle Dried Nori
Steps
Sweet Potato Toast - Prepare Sweet Potato: Wash and scrub the sweet potato. Slice the sweet potato lengthwise into ½-inch slices.
Roast - Drizzle with EVOO and roast at 400°F for 30–45 minutes.
Mushroom Topper - Prepare Mushrooms: Shred the oyster mushrooms with a fork (they will look stringy), and chop up additional mushrooms. Squeeze the juice of 1 lime and sprinkle with smoked paprika. Coconut aminos are optional.
Cook Garlic - Chop 1 clove garlic. Heat up EVOO on medium. Add chopped garlic to the pan for 1–3 minutes.
Cook Mushrooms - Add in the mushrooms and cook on low heat for 6–8 minutes or until the mushrooms are tender.
Mash Avocado - Mash ½ whole avocado in a bowl.
Assemble the Toast - On a plate, add the arugula and lay out the sweet potato toasts. Top each toast with a spoonful of avocado and mushrooms. Sprinkle with toasted sesame seeds. Crush some nori on top, and add orange zest.
