Ingredients
For the Sweet Potato Toasts:
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2 large sweet potatoes (choose evenly sized, straight ones for uniform slices)
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1 tablespoon olive oil
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½ teaspoon sea salt
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¼ teaspoon black pepper
For the Beet Hummus:
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1 medium beet, roasted and peeled
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1 (15-ounce) can chickpeas, drained and rinsed
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¼ cup tahini
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2 tablespoons lemon juice (freshly squeezed)
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2 cloves garlic
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2 tablespoons olive oil
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½ teaspoon cumin
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½ teaspoon salt
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2–3 tablespoons water (as needed for blending)
Instructions
Preheat your oven to 400°F. Scrub the sweet potatoes well (no need to peel unless preferred) and slice them lengthwise into ¼-inch thick slabs. Lay the slices on a parchment-lined baking sheet and brush both sides lightly with olive oil. Season with sea salt and black pepper.
Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden on the edges. Let cool slightly before topping.
While the sweet potatoes roast, prepare the hummus. In a food processor, combine the roasted beet (cooled and peeled), chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth and creamy, adding water a tablespoon at a time until desired consistency is reached. Taste and adjust salt or lemon juice if needed.
Once the sweet potato slices are roasted and slightly cooled, spread a generous layer of beet hummus on each slice. Tear the burrata into small pieces and nestle them on top of the hummus.
Sprinkle each toast with pomegranate seeds and chopped mint. Finish with a light drizzle of balsamic glaze (optional) and a pinch of flaky sea salt and cracked black pepper. Serve immediately while the sweet potato slices are still warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310
- Sodium: 290mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg