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Vegan Sweet Potato Toasts With Chickpea and Pepper Hummus Toppings

Vegan Sweet Potato Toasts With Chickpea and Pepper Hummus Toppings

  • Easy vegan sweet potato toasts with two toppings: avocado chickpea spread and pepper hummus. A delicious, healthy, vegan and glutenfree recipe for breakfast, lunch or dinner. And gorgeously simple!
Vegan sweet potato toast

Total cooking time: 20 minutes | Serves: 2 | Easy

Ingredients

1 large sweet potato washed and sliced into 6mm even slices

For the chickpea topping:

  • 1 avocado
  • 400ml can chickpeas drained and rinsed
  • 1/4 tsp sea salt
  • Juice of 1/2 small lemon
  • Small handful baby watercress or sprouts (optional)

For the pepper hummus topping

  • A small handful of pickled peppers, sliced 
  • Basil leaves
  • 60g hummus

Method

Vegan sweet potato toast

1. Set the toaster to high and toast the sweet potato slices. After the first toast, pierce the potato flesh with a fork and toast again. If you want them a little bit softer, you can roast them in the oven at 190C for about 10 minutes.

2. In a bowl combine the avocado, chickpeas, sea salt and lemon juice and smash with a fork. Season with salt and pepper.

3. Once the potato is toasted through (this may take a few rounds in the toaster) place the slices up on a plate.

4. Spoon a good amount of the avocado chickpea mixture directly on one to the potatoes and sprinkle with baby watercress or sprouts to serve.

See Also
Vegan Chickpea Burger

5. To make the pepper hummus version, smear a good amount of hummus directly on to the potato, top with pepper slices and a few basil leaves and season with salt and pepper. An extra tip from our side: We usually slice the entire sweet potato and keep the extra slices in a plastic bag in the fridge. They keep for over a week and are ready to toast straight from the fridge.

Vegan sweet potato toast

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