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    Sweet potato toast with herby beans

    5 June 2016 by Amber |

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    Cannellini beans and zucchini ribbons tossed in a beautifully balanced herb and lemon dressing, piled up high on sweet potato toast are a simple and stunning light meal.

    Sweet potato toast topped with cannellini beans and zucchini ribbons tossed in a beautifully balanced herb and lemon dressing makes a tasty and simple meal.

    Sweet potato toast with herby cannellini beans and zucchini ribbons.

    Orange kumara (sweet potato)  is one of my favourite vegetables, so it was definitely a life changing moment when I learned you can make toast with it. Toast, as in, made in the toaster. It's so brilliantly simple it's ridiculous, and it works so incredibly well!

    It takes about four goes in the toaster to come out perfectly just cooked, and slightly blistered and charry in places. Sweet potato toast is the perfect gluten free bread replacement for all your bruschetta or 'something on toast' needs, because come on, what doesn't taste great with sweet potato? I can see this becoming a standard weekday lunch when I'm working at home and need to get a healthy lunch in my belly, fast.

    I sliced my kumara lengthways into pieces about 1cm (just under half an inch) thick. Check your slices aren't too much longer than the depth of your toaster, and give the ends a trim if necessary. If there's much poking out of the toaster, those bits won't cook. My toaster was able to fit two slices, standing upright, in each toasting slot, meaning I could cook four pieces at once.

    Orange kumara (sweet potato) toast.

    I topped my kumara toast with cannellini beans and zucchini ribbons tossed in a lemony herb dressing. You could use black beans or chickpeas too, if they're what you have on hand.

    The dressing is a tasty little concoction inspired by some delicious marinated carrots I had in a Spanish tapas restaurant. Fresh oregano and parsley are made a bit special with lemon zest and juice, capers, garlic, extra virgin olive oil and the secret ingredient - a little sprinkle of fennel seeds which add a pop of sweetness every now and then.

    Sweet potato toast with herby cannellini beans and zucchini ribbons.

    Sweet potato toast with herby beans.

    Sweet potato toast with herby beans

    Cannellini beans and zucchini ribbons tossed in a beautifully balanced herb and lemon dressing, piled up high on sweet potato toast are a simple and stunning light meal.
    Print Recipe Pin Recipe
    Prep time: 10 minutes
    Cook time: 10 minutes
    Total time: 20 minutes
    Course: Main meals
    Cuisine: Gluten free, Vegan
    Servings: 2
    Calories: 542kcal
    Author: Quite Good Food

    INGREDIENTS

    For the topping:

    • ¼ cup fresh oregano leaves finely chopped
    • ¼ cup fresh parsley finely chopped
    • 1 clove garlic crushed or finely grated
    • ½ teaspoon fennel seeds
    • 1 teaspoon capers finely chopped
    • 1 tablespoon lemon zest
    • 1 tablespoon maple syrup (or sweetener of your choice, optional)
    • 2 tablespoon lemon juice
    • 2 tablespoon extra virgin olive oil
    • ¼ teaspoon salt
    • Freshly ground black pepper to taste
    • 1 zucchini (courgette)
    • 1 can of cannellini beans drained

    For the toast:

    • 1 large sweet potato (orange kumara)

    INSTRUCTIONS

    For the topping:

    • Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. The sweetener is optional - taste your dressing and see if it needs it. My lemons were new season, only just ripe and very tart, so some sweetener was essential to balance out the flavours.
    • Stir the cannellini beans through the dressing.
    • Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir, ensuring the ribbons separate from each other and are all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.

    For the toast:

    • Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking.
    • Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you're happy with. Mine took four goes.
    • Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.

    NUTRITION INFORMATION

    Calories: 542kcal | Carbohydrates: 85.7g | Protein: 21.4g | Fat: 15g | Saturated Fat: 2.3g | Fiber: 18.7g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Sweet potato toast with herby beans
    Amount Per Serving
    Calories 542 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2.3g14%
    Carbohydrates 85.7g29%
    Fiber 18.7g78%
    Protein 21.4g43%
    * Percent Daily Values are based on a 2000 calorie diet.
    Cannellini beans and zucchini ribbons tossed in a beautifully balanced herb and lemon dressing, piled up high on sweet potato toast are a simple and stunning light meal.

    Related

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    Reader Interactions

    Comments

    1. Ashley Madden

      June 11, 2016 at 7:18 pm

      This is so unique and gorgeous! I'm inspired by this 🙂

    2. Heather @Gluten-Free Cat

      June 13, 2016 at 8:05 am

      Sweet potato toast! I love that idea!! Such a healthy sandwich idea. And what a perfect mix of sweet and savory.

    3. Leo Patriarca

      August 30, 2016 at 2:37 am

      Probably sweet potatoes are bigger where you are writing from than in India. It will be difficult to get such big sweet potatoes here but I'll try and let you know.
      Tanya, New Delhi

      • Amber

        August 30, 2016 at 12:56 pm

        Tanya yes, they're quite big in New Zealand - at least the length of my hand if not longer! Good luck with what you have available locally 🙂

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