Rice Free Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a surprisingly satisfying base for bold, punchy toppings — no grain required. The real star here is the ginger-scallion sauce, a glossy, fragrant blend of coconut aminos, fresh ginger, apple cider vinegar, and turmeric that comes together in just a few minutes on the stovetop. Coconut aminos do a lot of heavy lifting in this sauce, delivering that savory, slightly sweet depth without any soy or grain-based ingredients sneaking in. Everything is roasted or sautéed with coconut oil, keeping the whole dish naturally free of rice and any grain-based filler that often hides in sauces and condiments. The result is something that feels indulgent and restaurant-worthy but is genuinely simple to pull off on a weeknight. A scatter of fresh cilantro at the end brightens the whole platter and makes it look as good as it tastes. Whether you're serving these as an appetizer, a light lunch, or a colorful side, they 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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