Keeping in theme with the Ingredient of the Week (sweet potatoes), I made these super easy and tasty sweet potato toasts with crispy mushrooms and tahini! What’s better than a 3-ingredient meal? I’ll make two of these and a side salad for a fresh, flavorful, and colorful lunch!
Ingredients:
1 large sweet potato, sliced into ¼ inch slices, lengthwise
12 ounces of mushrooms, sliced
3-4 tbsp. avocado oil
Salt and pepper to taste
Tahini and sea salt to top
1 tbsp. fresh thyme (optional)
Directions:
Preheat oven to 400 degrees
Coat with half of the avocado oil and a sprinkling of salt and pepper
Place on baking sheet and place in the oven
After 12 minutes, flip the “toasts”
Roast for 12 more minutes or until browned and the flesh is soft when touched with a fork
As “toasts” are in the oven, cook the mushrooms over medium-high heat with the remainder of the avocado oil and a healthy pinch of salt and pepper. Add in thyme if using too. Stir frequently until the mushrooms are cooked and crispy (about 8-10 minutes)
Once the “toasts” are out of the oven, top them with mushrooms, and drizzle tahini on top. Finish with a pinch of sea salt.
