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Loaded Japanese Sweet Potato Toast ??? topped with smashed avocado, miso roasted chickpeas, mushrooms, micro greens with a balsamic reduction & parsley tahini drizzle.
Recipe: what you need: 1 sweet potato sliced 1/4 in thick, 1 can chickpeas rinsed and dried. Chickpea Sauce : 2 tsp mellow miso paste, 2tsp maple syrup, 2 tsp olive oil. Parsley Tahini Dressing: 1 cup fresh parsley, 1/4 cup tahini, juice of 1 lemon, 1 tbl olive oil, 1 tbl nutritional yeast, 1 tbl maple syrup, salt & pepper, 1/2 cup to 3/4 cup warm water.
1️⃣ Whisk miso, maple syrup, and olive oil in a small mixing bowl, add chickpeas and coat evenly
2️⃣ Place sliced potatoes and chickpeas on a parchment lined baking sheet. Brush sweet potatoes with olive oil on both sides and sprinkle with salt. Bake at 400 F for 20 min flipping potatoes half way through and shaking pan to ensure chickpeas are cooked evenly.
3️⃣ For Parsley Tahini Dressing using a blender combine parsley, tahini, lemon, olive oil, nutritional yeast, maple syrup, salt and pepper, and water. Blend until smooth. It will thicken when refrigerated just add water to thin.
4️⃣ To Assemble toast: smash avocado using back of fork, add chickpeas and dressing. I also added some micro greens, roasted mushrooms, and balsamic reduction that I had on hand. These are fully customizable, so add whatever veggies you like. Enjoy!!
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