This sweet potato toast is perfect any time of day. Vegan, gluten-free and topped with velvety cashew cream, roasted broccoli rabe and fresh tomato.
According to various online articles and news sources, sweet potato toast is the new up-and-coming “Instagram phenomenon.” I have to admit, though, that I had not actually seen this new trend showing up on my Insta news feed. You’d think that as a food blogger who follows mostly food-based Instagram accounts I’d have been more clued in, but I guess I’m just not following the right people!
Anywho, after some further research on this supposed sweet potato toast trend, I must say I was intrigued, and I’m pretty darn excited to share this Sweet Potato Toast with Roasted Broccol Rabe, Tomato and Cashew Cream recipe with you today. (I hope you’re not tired of cashew cream yet…Can you tell it’s my new favorite thing?)
But before I get into that, how was everyone’s weekend? What did you do? Where did you go? What did you EAT? Our trip to Napa was amazing (as always) and filled with lots of delicious wine and food (as always.) Head on over to Instagram to see more photos from our adventures. And now the final countdown is on!
Which brings me to some big news I’ve been wanting to share with you. You see, the final countdown is not just on for Chris and my Big Day, but I also have exactly FIVE. DAYS. LEFT at my 9-to-5, Monday through Friday job I’ve been holding down for the last three years. That’s right! I’m taking the leap and following my dream of being able to start my own business and work for myself. This blog is a HUGE part of that, and I couldn’t have done it with all of my family and friends’ (both virtual and IRL) support . So thank you!
It’s a scary thing leaving a cushy, 40 hour a week job to strike out on your own, but I am a firm believer in the fact that one can never realize a dream unless they put themselves out there and give it a shot. I’m at a great point in my life to take this risk and make it a reality, so that’s what I’m going to do! This means I’ll have so much more time to devote to creating great content for you guys, and giving you stuff you want to hear. So please, get in touch! Tell me what you want to see more or less of, how I can improve, what you love, etc. It would mean so much!
Okay, so let’s get back to this Sweet Potato Toast with Roasted Broccoli Rabe and Cashew Cream. It turns out that this sweet potato toast thing is actually pretty darn easy, you just need a teeeeny bit of patience and a reliable toaster (and blender for the cashew cream of course.)
I don’t know about you, but I get pretty darn impatient once I smell something cooking in the toaster, so we’re going to be prepared for that and prep all of our toppings in advance. The Cashew Cream (as you already know from this Spicy Stuffed Pasilla Pepper recipe) takes a little bit of prep time, but you can make it up to a few days in advance and keep it in your refrigerator until you’re ready to use it. Basically, you should be keeping a container of Cashew Cream in your refrigerator at all times to use in anything and everything because it is absolutely delicious and makes your tummy feel all happy and healthy whenever you eat it.
We’ll also need to roast our broccoli rabe before we make our toast. A quick toss in coconut oil, salt and pepper, into the oven, and out in about 20 minutes.
Now we’re ready to rock’n’roll!
Despite what you may think, we are not making toast out of bread and spreading sweet potato all over it (that’s definitely what I thought at first!) No, we are actually going to slice the sweet potatoes nice and thin and put the potato slices themselves in the toaster. Who would have thought?
Because sweet potatoes are a bit harder to “toast” than a piece of bread, you’re going to have to turn the toaster as high as it will go and you may need to run the sweet potato slice through two to three times at this high setting. Just keep an eye on it the first time you make it as all toasters are different. My cheap-o toaster from Target took three cycles at the highest level before the sweet potato slices were nicely browned.
Once the sweet potato is toasted, this dish comes together in a snap. We first take a dollop of Cashew Cream and smooth it over the top of the potato, top that with the roasted broccoli rabe and then add some fresh sliced tomatoes as a final touch. If you’re feeling really ambitious, drizzle some balsamic glaze over top….bomb! And that’s it!
This dish is an incredibly tasty, healthy alternative if you’ve gotten a little tired of avocado toast (although can we ever tire of avocado toast?) or simply want to squeeze more veggies into your breakfast, lunch or snack (because I’m pretty sure this dish can qualify for all three of those.) It also just so happens to be vegan AND gluten-free, so there are no excuses for any of you to pass up Sweet Potato Toast with Roasted Broccoli Rabe, Tomato and Cashew Cream!
Finally, if you like what you’ve been seeing here on CaliGirl Cooking and would like to help support me in my new entrepreneurial adventure, it would mean the world to me if you could give me a shout-out for the 2016 Saveur Blog Awards. Nominations are only open until end of day TODAY, so please hop on over! Feel free to nominate me in the Best New Voice, Best Food Instagram or Best Drinks Coverage categories. It takes less than 5 minutes and you can vote as many times as you want. Thank you, lovely bloggy friends, for all of your support. This dream could never come true without you! XO
Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream
For the cashew cream:
- 1 cup raw cashews
- ½ teaspoon nutritional yeast
- ¼ teaspoon salt
- ¾ cup water
For the roasted broccoli rabe:
- 8 ounces broccoli rabe chopped
- 1 tablespoon coconut oil melted
- ¼ teaspoon salt
- ½ teaspoon pepper
For the rest of the sweet potato toast:
- 2 sweet potatoes cut into 4 slices each (slices should be about ¼ inch thick)
- 2 to matoes sliced
- Balsamic glaze for topping optional
- Make the cashew cream in advance. Soak the cashews in water for at least 4 hours or overnight. Strain cashews and transfer to a blender. Add nutritional yeast and salt. Begin running blender and slowly stream in water until cream has reached the desired consistency. Store in an airtight container in the refrigerator if not using right away.
- Next, make the broccoli rabe. Preheat oven to 400 degrees Fahrenheit. Line a jelly roll pan with aluminum foil and set aside. In a medium mixing bowl, toss the broccoli rabe in the coconut oil, salt and pepper. Lay broccoli rabe out on jelly roll pan and roast in preheated oven for about 20 minutes. Remove from oven and set aside.
- Turn your toaster to the highest heat setting and toast the sweet potato slices. You may need to run the slices through a few times, until the center of the sweet potato slices are soft and the edges are golden and crispy.
- Remove slices from toaster and spread cashew cream over top. Top with roasted broccolini and then tomato slices. Drizzle with balsamic glaze, if desired. Eat immediately.
- You can prepare the cashew cream up to a few days in advance and store it in an airtight container in the refrigerator.
- Cook your broccoli rabe and slice your tomatoes before toasting your sweet potato slices so you can enjoy the toast before it gets cold!
- To make the sweet potato toast, be sure to turn up your toaster to high. Even so, you may need to run the slices through 2-3 times before they are cooked. Alternatively, you could use a toaster oven.
- This dish is best enjoyed as soon as it is made.
This post contains affiliate links. As always, all thought and opinions are my own.