Beef Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make the most satisfying base for a bright, punchy sauce — and this dish delivers exactly that. The ginger-scallion sauce comes together in just a few minutes on the stovetop, with coconut aminos, apple cider vinegar, and a touch of turmeric giving it a glossy, savory depth that feels way more complex than the ingredient list suggests. Every component here is completely plant-based and naturally free from any animal proteins, so there's no need to scrutinize labels or swap anything out. The sweet potatoes get brushed in coconut oil before roasting, which helps those edges caramelize beautifully and adds a subtle richness that ties the whole dish together. A scatter of fresh cilantro at the end lifts everything with a little herby brightness, though the toasts are absolutely delicious without it too. Whether you're serving these as an appetizer, a light lunch, or a shareable snack, they look stunning on a platter and disappear fast.
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Learn more →Ingredients
4 servings
For the toasts
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the ginger-scallion sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green and light green parts only)
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick — you should get roughly 12 rounds total. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and season with the sea salt.
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