Roasted Sweet Potato ‘Toast’ with Tahini Yogurt and Kale Chips
Ingredients:
2 large sweet potatoes, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste
For Tahini Yogurt:
1/2 cup Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper, to taste
For Kale Chips:
1 bunch kale, stems removed and torn into bite-sized pieces
1 tablespoon olive oil
Salt, to taste
Instructions
:
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Place the sweet potato slices on one of the prepared baking sheets. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
On the other baking sheet, spread the kale pieces in a single layer. Drizzle with olive oil and sprinkle with salt. Bake for 10-15 minutes, or until the kale is crispy, shaking the pan halfway through to ensure even cooking.
While the sweet potatoes and kale are roasting, prepare the tahini yogurt. In a small bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper until smooth.
Once the sweet potatoes and kale are done, remove them from the oven and let cool slightly.
To assemble, spread a generous amount of tahini yogurt on each sweet potato toast. Top with crispy kale chips.
These savory sweet potato toasts are perfect for a nutritious snack or a light meal!
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