Vegan Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until their edges caramelize and their centers turn buttery-soft make for one of the most satisfying plant-based bites you can put on a table. The real magic here is the ginger-scallion sauce — coconut aminos bring a savory, umami-rich depth, while fresh ginger, apple cider vinegar, and a whisper of turmeric give it brightness and a gentle kick. Everything is built from whole, recognizable ingredients, so there's no need to scan labels for hidden animal products or additives. Coconut oil does double duty, both roasting the sweet potato rounds to golden perfection and forming the silky base of the sauce. The whole thing comes together in one pan and one small saucepan, which means less cleanup and more time enjoying the results. A handful of fresh cilantro scattered over the top at the end adds a pop of color and herbal freshness that pulls the whole dish together beautifully. Serve these as a crowd-pleasing appetizer, a light lunch, or a stunning side — they disappear fast either way.
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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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