hello warm weather and hello Summer Sweet Potato Toast with Vegan Ricotta, aka the best recipe of the year. from the perfectly cooked sweet potatoes to the garlicky tofu ricotta, fresh tomatoes and more, everything ounce of this is delicious.
you will want to break up with your boring old toast routine.
sure, peanut butter and jelly or avocado toast is fun sometimes but wow, how about taking your toast game up some notches.
while Summer Sweet Potato Toast with Vegan Ricotta looks a little fancy, it’s not!
some of it’s semi-homemade, like the pesto! you can totally make your own but i bought some organic pre-made pesto from the store.
then, you need sweet potatoes of course. 2 medium size sweet potatoes should do the trick!
while i went with my favorite, Japanese sweet potatoes, any kind will work well. in fact, you don’t even have to use sweet potatoes, regular would be super yummy too.
the tofu ricotta is indeed the star and it’s beyond easy to put together. you need about 14 ounces of extra firm tofu, vegan ricotta store-bought cheese or store bought cream cheese.
kite hill makes a yummy ricotta but vegan cream cheese will work just as well. then, garlic powder, onion powder and sea salt are all it takes to give the tofu ricotta amazing flavor.
you can use any kind of tomatoes you want. my local Whole Foods had gorgeous heirloom tomatoes! then, get some fresh basil to top everything off.
the key to my perfectly cooked sweet potatoes lies within the preparation process.
first, you’re going to steam the slices for about 3-4 minutes tops. the slices should be thin, about 1/4-1/3 inch thick.
then, you coat the slices in avocado oil or olive oil and bake at 400 degrees for 25 minutes. the sweet potatoes should be broiled at the end for a minute or so on each side. this will ensure a crispier topping.
the center is super soft though, you will LOVE the texture.
here are some other side dishes from my blog that you will love!
The Best Nourishing Vegan Potato Salad
Epic Cheesy Vegan Buffalo Cauliflower Dip
Vegan and Gluten Free Cheddar Biscuits
The Ultimate Vegan Baked Brussels Sprouts
Buffalo Barbecue Brussels Sprouts (Vegan + GF)
Vegan and Gluten-free Buffalo Cauliflower Wings
Vegan Garlic Ranch Smashed Potatoes
are you going to make my Summer Sweet Potato Toast with Vegan Ricotta?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
10
servings10
minutes27
minutes2 medium sweet potatoes cut into about 1/4-1/3 inch thick slices
extra virgin olive oil or avocado oil for coating potatoes
2-3 large heirloom tomatoes
freshly sliced basil
store-bought vegan pesto (Trader Joe’s or Gotham Greens)
14 ounces super firm tofu
1/2 cup vegan ricotta or vegan cream cheese
1/2 tsp onion powder
1/2 tsp garlic powder
sea salt and pepper to taste
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!
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