The ultimate gut loving and brain boosting breakfast, lunch, or even dinner!
These mushroom sweet potato toasts are loaded with fibre and all sorts of nutrients your gut and brain absolutely need to thrive.
Using sweet potatoes as your form of toast is such a nice mix up from bread and also happens to make them gluten and grain free.
This meal is perfectly balanced as the sweetness of the sweet potatoes shine through, while having the creaminess from the cashew ricotta and goat cheese, the umami from the mushrooms, and a touch of extra flavour from some fresh herbs on top
I love serving these sweet potato toasts with poached eggs and a side salad tossed in a little balsamic vinaigrette for the most perfect blood sugar balancing meal!
You can make the sweet potatoes and cashew ricotta ahead of time to throw this meal together in absolutely no time at all!
I’m sure you’re going to love it as much as I do!
Ingredients:
Serving size: 2 servings
For the Sweet Potato Toasts:
- 2 medium orange fleshed sweet potatoes (or yams)
- 1 Tbsp. olive oil (a generous glug of 2)
- 1/2 tsp. sea salt
- 1 Tbsp. arrowroot starch
For the mushrooms:
- 3 cups mixed assortment of mushrooms (I like white, cremini, oyster, shitake etc.) (measure after slicing to ensure you have a full 3 cups)
- Olive oil for sauteing
- Sea salt and pepper
For the Cashew Ricotta:
- 1/2 cup cashews
- 1.5 cups water (enough to cover cashews for soaking)
- 1 Tbsp. lemon juice
- 1 Tbsp. maple syrup
- Salt to taste
- Water to thin (if needed)
Garnishes:
- Sesame seeds
- Chopped herb of choice (I like dill or parsley)
- Goat cheese
To serve with:
- Mixed greens tossed in olive oil, balsamic, sea salt, and pepper
- Eggs or protein of choice (cooked to your liking!)
Instructions:
- Place your cashews in a bowl and allow to soak for up to 8 hours (but even a few minutes can help with easier blending)
- Pre-heat oven to 375F (convection)
- Slice sweet potatoes lengthwise into ‘toast like shapes.’ You want them to about the width of your pinky finger
- Place in a bowl and toss with olive oil, sea salt, and arrowroot powder
- Place them on a lined baking sheet (ensure they are evenly spaced) and bake in the oven for 10 minutes, then flip and bake for another 8-12+ minutes (you want them to be fork tender and slightly browned on top)
- Make your cashew ricotta by straining and rinsing your cashews (you don’t want to blend them with that much water). Then place the strained cashews in a vitamix or high speed blender with the lemon juice, maple syrup, and a pinch of sea salt. Add a Tbsp. of water to thin while blending and continue to add if needed. You want it to be a thick spreadable consistency so don’t add too much water. The amount of water will vary depending on how long you soaked your cashews for. Taste test and adjust to your liking
- Make your mushrooms by slicing them and then placing in a pre-heated and well oiled pan. Allow to saute on medium heat, until nice and browned and delicious, stirring often. Add salt, pepper, and more oil as needed.
- Assemble your toasts by placing your sweet potato on a plate, followed by the cashew ricotta. Then top with mushrooms, followed by all other garnishes.
- Optional to served with a side of fresh greens and some eggs cooked as you please!
- Enjoy!
