Sweet Potato Toasts – Post-workout Recipe

Take a minute to reward your hard work, recover and recuperate after your workout with our healthy Sweet Potato Toasts. We’ve created 3 delicious guilt-free toppings for you to try for a well-earned post-workout meal: carrot smoked salmon with cashew cream cheese, guacamole topped with fresh tomatoes and hummus with picked onion. Recharge & rebalance.

Serves 4

Ingredients:

• 3 large sweet potatoes
• olive oil
• salt

For the carrot smoked ‘salmon’ or lox:

• 3 carrots
• 1 tsp liquid smoke
• 1 tbsp soya sauce
• 2 tsp seaweed seasoning
• 1 tbsp maple syrup
• fresh dill to garnish

For the cashew cream cheese:

• 200g cashew nuts
• 15g nutritional yeast
• 1 lemon, juiced
• 1 garlic clove or 1/2 tsp garlic powder
• salt and pepper
• a little water

For the guacamole:

• 2 avocados
• 1 lemon, juiced
• salt and pepper
• chopped tomatoes and cress to garnish

For the hummus:

• 1 tin chickpeas, drained
• 1 lemon, juiced
• 1/2 clove garlic
• 1/2 tsp smoked salt

For the quick pickled onion:

• 1 large red onion
• 120ml cider vinegar
• 1/2 tbsp sugar

Method:

1. To make the sweet potato toasts cut the sweet potatoes into 5mm slices.
2. Place on a baking tray and brush with oil on both sides.
3. Sprinkle with salt and bake at 200C for 20-25 minutes or until
   tender.
4. For the carrot lox peel the carrots and then slice them into long, thin strips with the vegetable
   peeler.
5. Place in a shallow baking dish and sprinkle over the seaweed seasoning, soya sauce and
   liquid smoke.
6. Mix well then cover the dish and bake at 180C for 30 minutes.
7. Remove from the oven, pour over the maple syrup and mix well.
8. Replace the cover and leave to cool to room temperature.
9. For the cashew cheese place all the ingredients into a blender and blend until smooth. You can
   also do this in a bowl with a stick blender.
10. Add a tablespoon or two of water if you would like it a little less thick.
11. Spread some cream cheese on a sweet potato toast and top with a piece or two of carrot lox and garnish with a sprig of dill.
12. For the guacamole blend the avocados with the lemon juice and salt and pepper to taste. Top
    with chopped tomatoes and garnish with cress.
13. To make the hummus drain the chickpeas and blend together with the lemon juice, garlic and
    smoked salt. Add water until it reaches the desired consistency.
14. To make the quick pickled onion first slice the onion thinly. Heat the vinegar and sugar in a small
    pan until it boils, add the onion and cook until it begins to wilt.
15. Remove from the heat, cover the pan and leave to stand for 15 mins.
16. To serve put a spoonful of hummus on the sweet potato toast and top with some of the onion.

They go beautifully with the fruity Raspberry and Elderflower Kombucha. Enjoy!

Recipe by Ginger Vegan.