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Sweet potato toast bruschetta is a quick, easy, and healthy twist on a popular appetizer. Vegan, gluten-free, dairy-free, and delicious!

Sweet Potato Toast Bruschetta

An easy, gluten-free, healthy, and delicious appetizer.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories:
Author: Linda & Alex

Ingredients

  • 1 large sweet potato
  • 1 teaspoon extra-virgin olive oil
  • 1 large shallot peeled and chopped
  • 1 large clove of garlic minced
  • 5 cups of fresh baby spinach
  • Ground sea salt and pepper to taste
  • ½ cup of vegan ricotta I used Kite Hill

Instructions

  • Peel and slice the sweet potato lengthwise into ½ inch thick pieces.
  • Toast in your toaster until they're easy to pierce with a fork, yet firm enough to hold other ingredients.Approximately 8 to 10 minutes.
  • While the potatoes are toasting, heat the oil in a large skillet on medium heat. When the oil is hot add the shallots and cook until they're caramelized. Approximately 5 minutes. Add the spinach and garlic and cook until the spinach turns a dark green and begins to wilt. Approximately 2 minutes.
  • Top the sweet potato toast with the shallot and spinach mixture and grind sea salt and black pepper on top to taste. Sprinkle with vegan ricotta.
  • Enjoy!

Notes

If you want to make a large batch you can roast the sweet potatoes in a 400° oven for approximately 15 minutes. Flip once while roasting. Double or triple the topping ingredients depending on how much you're making.
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