11 Sep Sweet Potato Sliders with Tasty Toppings
Sweet Potato Sliders with Tasty Toppings
You will love these Sweet Potato Sliders! So simple, healthy and totally delicious. The perfect way to use sweet potatoes (or pumpkin for a lower-carb option!) to make a quick and healthy plant-based lunch or share-plate.
We love Chickpea Bruschetta and Pumpkin Seed Avo Smash, but you can top them with whatever you have in the fridge or pantry.
The recipe is gluten-free, dairy-free, vegan and so quick and easy to make.
Serves 2+.
Ingredients
2 medium sweet potatoes, skin on.
2-3 tbsps coconut oil, for frying.
Sea salt and freshly ground black pepper
Chickpea Bruschetta
1/3 cup tinned chickpeas, drained
1/2 punnet fresh cherry tomatoes, quartered
Cocolife non-aerosol macadamia oil spray
1 tsp sesame seeds
2 tbsps plain coconut yogurt or cream, to drizzle
1/2 tsp dried chilli flakes (optional)
squeeze of lemon juice, optional
Pumpkin Seed Avo Smash
1 avocado, smashed
Cocolife non-aerosol avocado oil spray
2 tablespoons pumpkin seeds
1 tbsp apple cider vinegar (optional)
squeeze of lemon juice, optional
dukkah
Method
Heat your coconut oil in a large nonstick frying pan over medium-high heat.
Slice your sweet potato length ways at a thickness of about 1cm and pan-fry your sweet potato sliders in the coconut oil for 5-10 minutes, or until lovely and caramelised on both sides, flipping half-way. Remove them from the oil and allow to rest and cool.
For the Chickpea Bruschetta, simply combine all ingredients in a bowl ready to serve on top of your sweet potato sliders. In a separate bowl, do the same for your Pumpkin Seed Avo Smash.
top your sliders with your tasty toppings, season well with salt and pepper and enjoy!