Crispy Tempeh Sweet Potato Toasts with a Creamy Butter Bean Dip

Crispy Tempeh Sweet Potato Toasts with a Creamy Butter Bean Dip

This vibrant, protein-packed dinner is healthy, satisfying, and seriously delicious. Creamy butter bean dip is layered with roasted sweet potato toasts, fresh salad greens, pickled onion, avocado and crispy tamari tempeh for the perfect mix of flavours and textures. Packed with plant-based protein, fibre, and goodness, it's the kind of meal that leaves you feeling nourished, full, and already looking forward to the next bite.

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 2 to 3

Ingredients:

Sweet Potato Slices:

• 1 sweet potato, sliced lengthways into 5 to 6 slices
• 2 tbsp extra virgin olive oil
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• pinch of salt and pepper

Crispy Tempeh:

• 225g tempeh
• 1 tbsp extra virgin olive oil
• 2 tbsp tamari
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp maple syrup
• 1 tbsp nutritional yeast
• pinch of salt and pepper

Butter Bean Dip:

• 1 bulb garlic
• extra virgin olive oil, for roasting
• 1 x 400g can butter beans, drained and rinsed
• 1/4 cup tahini
• 1 tbsp tamari
• juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 2 tbsp cold water
• pinch of salt and pepper

Salad:

• 2 cups rocket
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, diced
• 1/2 avocado, sliced
• 1/2 tbsp balsamic glaze

Pickled Onion:

• 1/2 red onion, thinly sliced
• 1/2 cup vinegar
• 1/2 cup water
• pinch of salt
• 1/2 tsp garlic powder

To Garnish:

• hemp seeds
• extra virgin olive oil, optional

Preparations:

1. Preheat the oven to 200°C (180°C fan-forced). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on one side of a lined baking tray.


2. Place the sweet potato slices on the other side of the tray (or on a second tray). Drizzle with olive oil and season with nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated and arrange in a single layer.


3. Roast the garlic and sweet potato for 35 to 40 minutes, flipping the sweet potato halfway through, until the sweet potato is tender and crisp around the edges and the garlic is soft and caramelised. Set the garlic aside to cool before squeezing the cloves from the bulb.


4. Meanwhile, add the sliced red onion, vinegar, water, salt, and garlic powder to a jar or bowl. Stir well and set aside to pickle while you prepare the remaining ingredients.


5. Crumble the tempeh into small pieces and place in a bowl. Add the olive oil, tamari, smoked paprika, garlic powder, maple syrup, nutritional yeast, salt, and pepper. Mix well until evenly coated. Spread onto a lined baking tray and bake for 20 to 25 minutes, tossing halfway through, until golden and crispy.


6. Add the roasted garlic cloves, butter beans, tahini, tamari, lemon juice, olive oil, water, salt, and pepper to a food processor. Blend until smooth and creamy, adding a little extra water if needed to reach your desired consistency.


7. To serve, spread a generous layer of the butter bean dip across the base of each plate. Arrange 2 to 3 roasted sweet potato slices on top, then add the rocket, tomatoes, cucumber, avocado and balsamic glaze. Finish with the crispy tempeh, pickled onion, hemp seeds, and a drizzle of extra virgin olive oil.

Watch the video: https://www.youtube.com/embed/ngIV5tPqtQE

Source URL: https://chloeevegan.com/recipe/crispy-tempeh-sweet-potato-toasts-with-a-creamy-butter-bean-dip/