Description
ThisSweet Potato Toast with Beet Hummus, Creamy Burrata & Pomegranate Drizzleis the perfect blend ofsweet, creamy, tangy, and fresh flavors. Roasted sweet potatoes act as a wholesome, gluten-free base, while vibrant beet hummus adds an earthy richness. Creamy burrata melts into every bite, and a sprinkle of juicy pomegranate seeds with a drizzle of balsamic glaze ties it all together. Whether you serve it as a brunch showstopper, a nutritious lunch, or a fancy appetizer, this dish isas gorgeous as it is delicious!
Ingredients
Scale
- 2medium sweet potatoes, sliced into¼-inch thick slices
- 1 tablespoonolive oil
- Salt and pepper, to taste
- 1 cupcooked beets, peeled and chopped
- 1can (15 oz) chickpeas, drained and rinsed
- 2 tablespoonstahini
- 2 tablespoonslemon juice
- 1garlic clove, minced
- Salt, to taste
- Water, as needed for consistency
- 8 ozburrata cheese
- ½ cuppomegranate seeds
- Fresh herbs (such as mint or parsley), for garnish
- Balsamic glaze or pomegranate molasses, for drizzling
Instructions
- 1️⃣ Preheat your oven to400°F (200°C).2️⃣ Arrange the sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.3️⃣ Bake for20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges.
- 1️⃣ In a food processor, blend togetherbeets, chickpeas, tahini, lemon juice, garlic, and saltuntil smooth.2️⃣ Add water,one tablespoon at a time, to reach your desired creamy consistency.
- 1️⃣ Spread a generous layer of beet hummus onto eachroasted sweet potato slice.2️⃣ Tear theburrata cheeseinto pieces and place it on top.3️⃣ Sprinkle withpomegranate seedsand drizzle withbalsamic glaze or pomegranate molasses.4️⃣ Finish with a handful offresh herbsfor extra flavor and color.
- ✨Serve immediately and enjoy!
Notes
Want crispier sweet potato toast?Broil for 2-3 minutes at the end.
Meal prep tip:Roast the sweet potatoes and make the hummus ahead of time for easy assembly later.
Extra toppings?Try adding crushed pistachios for crunch!