Protein-Packed Vegan Recipe

Sweet Potato Toast with Hummus and Beets

5
Average: 5 (5 votes)
(5 votes)
Sweet Potato Toast with Hummus and Beets

Sweet potato toast with hummus and beets - Protein-rich snack that also goes down well as an appetizer. Photo: Iris Lange-Fricke

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
415
calories
Calories

Healthy, because

Even smarter

Nutritional values

Sweet potatoes score points with lots of beta-carotene, an antioxidant which helps protect the cells. The chickpeas also add plenty of valuable plant protein.

For some creamy texture and added nutrients, add some avocado to the top of this toast.

1 serving contains
(Percentage of daily recommendation)
Calorie415 kcal(20 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage11.5 g(38 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E11 mg(92 %)
Vitamin K81.6 μg(136 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.6 mg(43 %)
Folate102 μg(34 %)
Pantothenic acid1.8 mg(30 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67 mg(71 %)
Potassium958 mg(24 %)
Calcium180 mg(18 %)
Magnesium108 mg(36 %)
Iron4.9 mg(33 %)
Iodine10 μg(5 %)
Zinc2.3 mg(29 %)
Saturated fatty acids2.1 g
Uric acid214 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
10 ounces
Sweet potatoes (1 small sweet potato)
1
7 ounces
Chickpeas (canned; drained weight)
1 tablespoon
1 tablespoon
Tahini (sesame paste)
1 splash
½ teaspoon
½ teaspoon
1
small beet (3-4 ounces)
2 ounces
1 teaspoon
Preparation

Kitchen utensils

1 Immersion blender

Preparation steps

1.

Peel and wash the sweet potato and cut it into about 4-6 slices. Bake the slices in a preheated oven at 390°F for about 8-10 minutes.

2.

In the meantime peel the garlic for the hummus. Rinse and drain the chickpeas, and use a hand blender to finely puree 6 ounce chickpeas with garlic, oil, tahini, lemon juice, cumin, paprika powder, and 2 tablespoons of water. Season to taste with salt and pepper.

3.

Peel, wash, and finely grate the beet. Wash spinach and pat dry.

4.

Remove sweet potato slices from the oven, spread with hummus and place beet and spinach on top. Serve sprinkled with black cumin.