Sweet Potato Toast with Maple Mushrooms Avocado Tahini
Ingredients
Mushroom glaze
- 3/4 lb crimini mushrooms
- 1.5 tbsp reduced-sodium tamari or soy sauce
- 2 tsp sriracha
- 2 tsp maple syrup
- 1 tbsp olive oil
Sweet potato toasts
- 1 large sweet potato
- 1 tbsp olive oil
- Sea salt
Toppings
- 1 avocado
- 2 tbsp tahini
- 1 tbsp hemp seeds
Preparation
Cut crimini mushrooms into 1/8 inch thick slices
Mix tamari, sriracha, and maple syrup in a small bowl
Heat olive oil in a skillet over high heat
Sauté mushrooms until they begin to brown
Add the sauce mixture and sauté for one minute until it sticks to the mushrooms
Preheat oven to 400 degrees Fahrenheit
Cut sweet potato lengthwise into 1/4 to 1/2 inch thick slices
Brush both sides of sweet potato slices with olive oil and sprinkle with sea salt
Bake sweet potato slices on a parchment-lined baking sheet until golden brown, flipping halfway
Assembly
Spread avocado on the sweet potato toasts
Top with the glazed mushrooms
Thin tahini with water to a drizzling consistency
Drizzle tahini over the mushrooms
Sprinkle with hemp seeds
