A creative breakfast sandwich made with leftover roasted purple sweet potatoes, cauliflower, beets, carrots, sautéed spinach, avocado, garlic sauce, and a fried egg, all nestled between slices of organic rosemary bread.
1: Roast purple sweet potatoes, cauliflower, beets, and carrots until tender.
2: Sauté spinach and set aside.
3: Fry an egg to your liking.
4: Spread garlic sauce on the bread.
5: Layer roasted vegetables, sautéed spinach, sliced avocado, and the fried egg on one slice of bread.
6: Top with the second slice of bread and enjoy your sandwich.
