Lupin Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a naturally satisfying base that needs no bread, no flour, and absolutely no legume-derived ingredients to pull off something genuinely impressive. The ginger-scallion sauce is where the real magic happens — coconut aminos, fresh ginger, apple cider vinegar, and a pinch of turmeric come together into something loose, glossy, and deeply savory that you'll want to spoon over everything. Lupin flour has been quietly sneaking into all kinds of packaged snacks and gluten-free products, so building a dish entirely from whole, recognizable ingredients is a real relief. Every component here is straightforward and clean, from the coconut oil used for roasting to the fresh scallions softened in the pan. The result is a dish that feels restaurant-worthy but comes together with minimal fuss and zero stress about what's hiding in a label. Finish with a scatter of fresh cilantro if you have it — it adds a bright, herby lift that ties everything together beautifully.
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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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