Introduction
Sweet Potato Toast with Beet Hummus, Burrata, and Pomegranate Seeds is a delightful fusion of flavors and textures. This recipe combines the natural sweetness of roasted sweet potatoes with the earthy richness of beet hummus, the creamy decadence of burrata, and the bright burst of pomegranate seeds. Perfect for a light brunch, an appetizer, or even a healthy snack, this dish is visually stunning and packed with nutrients. Whether you’re hosting a dinner party or simply indulging yourself, this vibrant creation is sure to impress.
Ingredients
For the Sweet Potato Toast:
- 2 medium sweet potatoes, sliced into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Beet Hummus:
- 1 cup cooked beets, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
For the Toppings:
- 8 oz burrata cheese
- 1/2 cup pomegranate seeds
- Fresh herbs (such as parsley or mint) for garnish
Preparation
Step 1: Prepare the Sweet Potato Toast
- Preheat Oven: Set your oven to 400°F (200°C).
- Slice Sweet Potatoes: Wash the sweet potatoes and slice them lengthwise into 1/4-inch thick slices.
- Season Sweet Potatoes: Place the slices on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
- Roast: Bake for 20-25 minutes, flipping halfway through, until the sweet potato slices are tender and slightly crispy on the edges.
Step 2: Make the Beet Hummus
- Prepare Ingredients: Peel and chop the cooked beets. Rinse and drain the chickpeas.
- Blend: In a food processor, combine the beets, chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and pepper.
- Adjust Consistency: Blend until smooth and creamy. If the hummus is too thick, add water one tablespoon at a time until the desired consistency is achieved.
Step 3: Assemble the Toast
- Spread Hummus: Once the sweet potato slices are roasted and slightly cooled, spread a generous layer of beet hummus over each slice.
- Add Burrata: Tear the burrata cheese into small pieces and gently place them on top of the hummus.
- Garnish: Sprinkle pomegranate seeds over the burrata for a pop of color and flavor. Add fresh herbs like parsley or mint for an aromatic finishing touch.
Cooking Notes
- Sweet Potato Slices: Make sure the slices are evenly thick to ensure consistent roasting.
- Beet Hummus Variations: You can adjust the seasoning of the beet hummus to suit your taste. Add a pinch of cumin or paprika for extra depth.
- Burrata Substitute: If burrata is unavailable, fresh mozzarella or goat cheese works well as a substitute.
Serving Suggestions
- Serve warm as an appetizer or a light lunch.
- Pair with a crisp white wine or a refreshing herbal tea.
- Add microgreens or arugula for an extra layer of texture and flavor.
Tips
- Make Ahead: Prepare the beet hummus in advance and store it in the refrigerator for up to 3 days.
- Meal Prep: Roast the sweet potato slices ahead of time and reheat them in the oven before assembling.
- Customize: Experiment with toppings like roasted nuts, seeds, or a drizzle of balsamic glaze for added flair.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Servings:
4
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 10g
- Sodium: 250mg
Conclusion
Sweet Potato Toast with Beet Hummus, Burrata, and Pomegranate Seeds is a show-stopping dish that balances taste and nutrition. Whether you’re indulging in a healthy treat or preparing for a social gathering, this recipe will leave everyone asking for more. Its vibrant colors and robust flavors are as pleasing to the eyes as they are to the palate. Make it part of your culinary repertoire and savor the harmony of sweet, savory, and tangy elements in every bite.
Print
Sweet Potato Toast with Beet Hummus, Burrata, and Pomegranate Seeds
- Total Time: 40 minutes
Ingredients
Scale
For the Sweet Potato Toast:
- 2 medium sweet potatoes, sliced into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Beet Hummus:
- 1 cup cooked beets, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
For the Toppings:
- 8 oz burrata cheese
- 1/2 cup pomegranate seeds
- Fresh herbs (such as parsley or mint) for garnish
Instructions
Step 1: Prepare the Sweet Potato Toast
- Preheat Oven: Set your oven to 400°F (200°C).
- Slice Sweet Potatoes: Wash the sweet potatoes and slice them lengthwise into 1/4-inch thick slices.
- Season Sweet Potatoes: Place the slices on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
- Roast: Bake for 20-25 minutes, flipping halfway through, until the sweet potato slices are tender and slightly crispy on the edges.
Step 2: Make the Beet Hummus
- Prepare Ingredients: Peel and chop the cooked beets. Rinse and drain the chickpeas.
- Blend: In a food processor, combine the beets, chickpeas, tahini, olive oil, lemon juice, minced garlic, salt, and pepper.
- Adjust Consistency: Blend until smooth and creamy. If the hummus is too thick, add water one tablespoon at a time until the desired consistency is achieved.
Step 3: Assemble the Toast
- Spread Hummus: Once the sweet potato slices are roasted and slightly cooled, spread a generous layer of beet hummus over each slice.
- Add Burrata: Tear the burrata cheese into small pieces and gently place them on top of the hummus.
- Garnish: Sprinkle pomegranate seeds over the burrata for a pop of color and flavor. Add fresh herbs like parsley or mint for an aromatic finishing touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 280
- Sodium: 250mg
- Protein: 10g