It’s colorful and it’s filling. And, most of all, Jamie Truppi’s Sweet Potato Avocado and Sauerkraut “Toast” is chock full of nutrition.

Truppi, a certified nutrition specialist and author of “Clean Food, Messy Life,” recently spent a morning cooking with Marie Gallo for today’s Marie’s Kitchen segment on Eye on Sun Valley. You won’t want to miss it. While there, she also shared a vegan recipe for Cashew Cream Parfait.

SWEET POTATO AVOCADO AND SAUERKRAUT “TOAST”

sweet potato

avocado

cumin

garlic powder or sea salt

Slice a sweet potato as if you were making scalloped potatoes and sprinkle with sea salt. Bake at 400 degrees for 16 minutes.

Smash avocado and spread it on the potato slices. Sprinkle a little cumin and garlic powder on top and top with sauerkraut. If you like, you can add a poached egg or microgreens.

CASHEW CREAM PARFAIT (VEGAN)

½ cup whole raw organic cashews

4 dates, pitted

creamed honey

¼ cup grapefruit juice

grated zest of grapefruit

2 tablespoons coconut cream milk

pinch salt

pinch cardamon

splash of vanilla extract

splash of molasses, date syrup or maple syrup

Soak cashews at least 10 minutes in hot water. Drain and put in a blender with a spoonful of creamed honey, dates, ¼ cup grapefruit juice, grated zest of grapefruit and 2 tablespoons coconut cream milk. Add a pinch of salt and cardamon, a splash of vanilla extract and a splash of date syrup, molasses or maple syrup.

Top it with unsweetened coconut flakes and nuts and seeds, such as walnuts, pecans and pumpkin seeds. You can also top it with something like sliced pear.