Whole 30 Ginger-Scallion Sweet Potato Toasts
Sweet potato rounds roasted until golden and caramelized at the edges make a surprisingly satisfying base that holds up to bold toppings without any grain or gluten in sight. The real star is the ginger-scallion sauce — coconut aminos bring a savory, umami-rich depth that stands in beautifully for soy sauce, while fresh ginger, apple cider vinegar, and a touch of turmeric give it brightness and warmth. Everything is cooked in coconut oil, so there are no sneaky seed oils or off-limits fats to worry about. The sauce comes together in just a few minutes on the stovetop while the sweet potatoes finish roasting, which means the timing practically takes care of itself. A scatter of fresh cilantro at the end lifts the whole dish and adds a pop of color. These are equally at home as a light lunch, a shareable appetizer, or a side that steals the show — and every single ingredient earns its place on the plate.
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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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