Why eat bread when you can eat sweet potatoes? Jk, I love bread. But no bread in today’s toast recipe!
The heat of summer is upon us, so I topped these bad boys with some refreshing veggies to contrast the cozy potato best base, plus the sun-dried tomatoes give you an extra kick of flavor. But hey, pretty much anything goes so look in your fridge and get creative with your sweet potato toast!
These little guys can be so versatile, they could be a super light lunch, a midday snack, appetizers, or as a side. 2 of these on the side of a simple salad sounds like an ideal dinner to me!
Refreshing Sweet Potato Toast
- 2 long medium sweet potatoes
- 1 tbsp olive oil
- pinch salt + peper
- ¼ cup vegan pesti
- ½ cup alfalfa sprouts
- ⅓ cucumber - thinly sliced
- 1 radish - thinly sliced
- ¼ cup sundried tomatoes
- 2 tbsp nutritional yeast
- Preheat the oven to 400F. Cut the sweet potato into long strips, coat in olive oil, salt and pepper. Cook in oven for 20 minutes, let cool for 5 minutes.
- Spread pesto on each slice, layer with alfalfa, sliced cucumber, sliced radishes and sundried tomatoes. Sprinkle with nutritional yeast.