Packed with nutrient-dense vegetables that yield a bright and colorful plate, and textures from creamy to crunchy, this toast-topping combo truly satisfies all the senses. It’s gluten-free, grain-free, dairy-free, vegan, Whole30 and has AIP modifications.
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Firstly: happy birthday Sweet Potato Toast!
Today marks 5 years since I blogged my recipe for Sweet Potato Toast back in 2013. To this day, it remains a reader favorite (and a personal favorite), not to mention in 2016 when Sweet Potato Toast went viral, and the internet was inundated with a plethora of SPT recipes on blogs across the globe! Is it fair to say that Sweet Potato Toast is now a house-hold name?! ;)
So to celebrate this nutrient-dense spud, I’m sharing one of my favorite toast-topping combos EVER. This delightful combo is all thanks to Juicebox, a cute veggie-focused cafe in Capitol Hill, Seattle. Capitol Hill holds a dear place in my heart, it’s where I worked and taught SoleFire Fitness classes before I moved to Australia. Juicebox is one of my favorite spots to frequent when I’m in town for their fresh, nourishing food.
You know those meals that come along every once in a while… the ones that are just so good that you remember them forever? Burned in your brain as a delightful experience of flavorful euphoria? Usually these meals are paired with some fond memories of who you were with at the time, what you were doing, or celebrating. Often these meals are made by someone else, because as they say: it always tastes better when somebody else makes it (and does the dishes too — can I get an amen?)
That’s where this toast combo comes in.
Even if you don’t have sweet potatoes handy, feel free to put this combo on your favorite ‘real’ bread and you’ll be just as satisfied! I’ve made this combo with gluten-free sourdough as well and it’s divine.
A few things to note:
This recipe requires a serving of Easy Roasted Beets and Creamy Tahini Dressing. Both are easy to make (my forte), but I’d recommend cooking your beetroot ahead of time. It’s not the end of the world if you don’t, but I find that cooked and then cooled beetroot is easiest (and least messy) to handle when shredding in the food-processor. As always with my recipes, I test things every-which-way and multiple times, to make sure your experience is as seamless as possible.
For thorough simple instructions, follow my Easy Roasted Beets recipe.
If you’re following the Whole30 or Autoimmune Paleo Protocol (AIP), make sure your pickles are compliant (i.e. no added sugar and made with allowed spices). I use Ceres Organic Pickles as a sugar-free option (pictured) or lacto-fermented pickles from my local farmer’s market. You’ll need to make this with Sweet Potato Toast (pictured) and not the gluten-free sourdough I mentioned above as well.
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Nut Free||Low Sugars (all forms)|
|Grain Free||Soy Free||Egg Free||No Added Sweetener|
|Paleo||Low FODMAP||Nightshade Free||Nutrient Dense|
- 2 slices of Sweet Potato Toast
- 1 serving of Easy Roasted Beets, (shredded)
- Creamy Tahini Dressing
- ½ an avocado, sliced
- Pickles, sliced
- Cumin powder
- Fresh parsley, dill, and fennel, chopped (optional, but worth it)
- Sesame seeds (optional)
- *AIP modification: Replace tahini dressing with thinned coconut yoghurt and omit cumin powder and sesame seeds
- Top your Sweet Potato Toast first with shredded Easy Roasted Beets, then avocado and pickles.
- Now drizzle on Creamy Tahini Dressing, sprinkle with a few pinches of cumin powder and top with chopped fresh herbs and sesame seeds, if using.
- Enjoy immediately and best not to wear white with those delicious beets!
If you enjoyed this Veggie-Loaded Sweet Potato Toast, let us know in the comments below! I love hearing how you and your family enjoy my recipes.
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