Maple Soy Glazed Mushrooms on Sweet Potato Toast

Cut about 3/4 lb crimini mushrooms into approximately 1/8 inch thick slices

Mix together 1.5 tbsp reduced-sodium tamari or soy sauce, about 2 tsp sriracha, and 2 tsp maple syrup

Sauté mushrooms in olive oil on high heat until they start to brown

Add the sauce mixture and sauté for another minute until it starts to stick to the pan

Cut sweet potato lengthways into about 1/4-1/2 inch thick slices

Brush both sides of sweet potato slices with olive oil and sprinkle with sea salt

Bake on a parchment-lined baking sheet at 400F until golden brown, flipping halfway

Assemble by topping sweet potato toasts with avocado, tahini, and mushroom mixture