Sweet Potato & Spinach Toasts

Looking for a simple, delicious, and healthy bite that’s ready in no time? These Sweet Potato & Spinach Toasts are the perfect balance of creamy, crispy, and savory. Whether you’re after a hearty snack, light lunch, or an impressive starter, this plant-based recipe is packed with nutrients and full of flavor.

Ingredients

A few slices of whole grain bread
300g sweet potatoes
2 handfuls of spinach sprouts
150g cream cheese
1 garlic clove
2 tablespoons olive oil
2 teaspoons paprika
A bit of coriander
Salt and pepper

Preparation max 20min

1) Preheat your oven to 180°C (356°F). Peel and dice the sweet potatoes into small cubes.

2) In a bowl, mix the olive oil, paprika, salt, and pepper, and pour the mixture over the sweet potatoes.

3) Spread the sweet potatoes on a baking tray and roast for about 25 minutes

4) Meanwhile, slice the bread and toast it. In another bowl, mix the chopped garlic, cream cheese, and chopped coriander.

5) Spread the cream cheese mixture over the toasted bread, top with spinach sprouts and roasted sweet potato cubes.

Allergy-Friendly & Dietary Adaptations

Nut-Free : Naturally free of nuts – safe for nut allergies.

Gluten-Free : This recipe contains no gluten. Just serve with certified gluten-free corn tacos.

Vegan : 100% plant-based

Low-Sugar : No added sugar

Nightshade-Free Option : For those sensitive to tomatoes, swap them with diced watermelon or mango for a sweet twist.

Low-Histamine Adaptation : Replace red onion with fresh herbs like parsley and skip the lime juice, use apple cider vinegar in small quantities instead.