SKIP TO RECIPE
Enjoy this Sweet Potato Toast for an exciting variation on traditional breakfast toast. Straight from the toaster, these sweet potatoes oozing in homemade spinach and basil pesto make for a great vegan snack or breakfast.
You can make this recipe vegan by using nutritional yeast in your homemade pesto rather than Parmesan. The spinach and basil pesto made in this recipe is very similar to my homemade Spinach Pesto recipe, so you can also use that to spread over your Sweet Potato Toast if you wish.
Depending on your preferences, you can take your pesto runnier or creamier by adding water for a thinner consistency or almond milk for a thicker consistency. For the best results, use my homemade almond milk and whip up a truly homemade spinach and basil pesto in just a few minutes, with the help of a trusty NutriBullet.
Other Recipes Like This…
If you’re looking for more delicious vegan snacks, take a look at my quick and easy Baby Tacos, my high protein Chilli-Bean Mini Pittas and my flavourful Wholemeal Lentil Samosas, made with a puy lentil filling cooked with turmeric powder, chilli powder, ground coriander and cumin powder and garam masala to give the lentils a unique spicy taste.