Mediterranean Diet Friendly Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until caramelized and golden make a surprisingly satisfying base for a sauce that's bright, aromatic, and just a little funky in the best way. The ginger-scallion topping comes together in minutes — softened scallions and fresh ginger bloom in warm coconut oil before getting a hit of coconut aminos, apple cider vinegar, and turmeric for a glossy, deeply savory finish. This kind of plant-forward dish is exactly where Mediterranean-style eating shines, leaning on whole vegetables, good fats, and bold aromatics instead of anything processed or heavy. The sweet potato rounds do double duty as both the starch and the vessel, so there's no bread or grain needed to make this feel substantial. A scatter of fresh cilantro at the end lifts everything with a pop of herbal freshness. It works beautifully as a starter, a light lunch, or a shareable side that looks far more impressive than the effort involved.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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