Looking for a grain-free or gluten-free alternative to traditional toast? This Roasted Sweet Potato Toast with Hummus & Almond Pesto is a delicious option packed with veggies and flavor. Try it for your next brunch or weekend breakfast and let us know what you think!
Ingredients2 servings
- 2 large sweet potatoes, cleaned and sliced lengthwise into 1/4 inch planks
- 1/4 cup + 2 Tbsp extra virgin olive oil, divided
- 1/2 cup hummus
- 1/2 cup roasted red peppers, sliced
- 1/2 cup basil, packed
- 1/3 cup pitted Kalamata olives, sliced
- 1/3 cup raw almonds
- 1 lemon, juiced and zested
- 2 Tbsp grated parmesan
- 1 clove garlic
- 1/2 tsp red pepper flakes (optional)
Directions
1
Preheat oven to 425°F. Slice sweet potatoes lengthwise into 1/4 inch planks. On a large baking sheet, toss the 4 center-cut planks with the 2 Tbsp of olive oil, salt and pepper and toss to coat on both sides. Roast 10 minutes, then flip and roast another 10 minutes until tender but not too soft.
2
In a food processor or blender, combine basil, almonds, garlic, parmesan, lemon juice, and lemon zest and pulse until minced. With the motor on a low setting, slowly drizzle the remaining 1/4 cup of olive oil into mixture until pesto comes together.
3
Divide hummus between sweet potato “toasts” and spread into an even layer. Top with roasted red pepper slices and olives. Drizzle with almond pesto and sprinkle with red pepper flakes.
Notes:
- The center-cut planks make the sturdiest toasts, but feel free to use the edge cuts too, or save them for another recipe.
- Sun-dried tomatoes also work great in this recipe!
Happy cooking 🥰 ☀️
