I’ve been OBSESSING over yam toast for a while now. I typically bake some slices on the weekend and top them with nutritional yeast and avocado. Let me say, that combo is so tasty but THIS vegan bruschetta is the best topping I’ve had so far! You truly won’t miss the crunchy bread bruschetta is typically on! And the added bonus is these babies are gluten free because of sans bread! Basically, you gotta try these toasties.
is bruschetta healthy?
In my humble opinion, heck yes bruschetta is healthy. In this gluten free bruschetta recipe, you have yams, tomatoes, avocado, basil, garlic, balsamic vinegar and seasonings! I’d say this healthy bruschetta is healthy to the max!
This is definitely not a traditional bruschetta and I don’t want anyone to think I’m Italian and I know where it’s at. I know the Italian restaurant I used to serve at might not be impressed, BUT this is MY version of a gluten free bruschetta that is healthy, flavourful and so simple to make. With everyone eating out less right now, this is a fun vegan appetizer to spruce up your weekend and it’s healthy ta boot!
I want to take a moment here and add that when you make this yam toast, once you add the tomato mix on top, and avocado (if using) the vegan bruschetta should be eaten fairly quickly after the toast has been topped- otherwise, the vegan loaded sweet potato toast will be SOGGY CITY. Which is gross and no one likes that. So once the yam toast has come out of the oven, top the slices with avocado and the tomatoes and then dig in. This is a recipe that is meant to be consumed right away.
here are a few reasons why I love this vegan bruschetta, so listen up!
- Tons of people have new years resolutions come January or healthy challenges they start. And there is nothing wrong with that. Everyone should follow the beliefs they want to. I have nothing against being healthy and challenging one’s self. The great thing about this gluten free bruschetta is that it’s a healthy recipe so if you have resolutions or a healthy challenge going on, or you are just wanting more healthy recipes in your life, this one checks all the boxes.
- This vegan bruschetta is such an easy light lunch to have on the weekend. Once the yam toasts are baked, the rest of the recipe is SIMPLE. Prepare the tomato mixture while the yams are baking and mashed the avo so when the toast comes out of the oven and cool you can assemble your lunch so QUICKLY!
- I don’t tend to focus on restrictions (outside of animal products obviously) when it comes to how I eat. I like to listen to what my body needs. But I do appreciate healthier meals in January as I for sure indulge a lot around the Christmas season. Not so much as a reset but just putting extra goodness in my body and not so much sweet stuff! But there is no list of rules to what I can eat, I just kinda go with the flow. I know #veganuary is a big thing for some people and if that is something that interests you this is an amazing resource for all things nutrition and starting out areas when it comes to vegan eating. But at the end of the day I say listen to your body! And if your body craves this vegan loaded sweet potato toast- go crazy!
check out these other vegan sweet potato recipes!
If we can’t get TOASTY in the sun this year because of COVID we might as well get toasty another way. And that other way is with this vegan bruschetta on yam toast! I’ll be honest, I think basking in the sun sounds a lot better than trying to get a tan via the heat the oven gives off while you watch the yams bake, but we can’t have everything. At least this healthy bruschetta will keep our bellies full and if you are on some sort of health kick this recipe will fit right in.
Vegan Bruschetta
Ingredients
yam toast
- 1 medium yam or sweet potato (sliced into disks that are roughly 1/8" thick)
- 1-2 tbsp avocado oil (make sure yams are lightly coated in oil)
- pinch of salt
tomato mixture
- 2 roma tomatoes
- 4 basil leaves
- 2 cloves of garlic
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- salt to taste
Optional Toppings
- 1 avocado
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Slice the yam into circular discs that are roughly 1/8" in thickness. Coat both sides generously with oil (but not dripping). Sprinkle with a little salt.
- Place the yams on the baking sheet, spread out nicely from one another. Bake on one side for 15-20 minute and then flip them, and bake for another 10-15 minutes. You want the yams to look golden.
- While the yams are baking, prepare the tomato topping. Add the basil leaves and the garlic cloves (skins removed) to a food processor and pulse until both have been finely chopped. Cut the roma tomatoes into quarters and then add to the garlic and basil mixture in the food processor. Gently pulse the mixture to chop up tomatoes. You want a chunky texture here, not a tomato sauce!
- Place the tomatoes, basil and garlic into a bowl, add the balsamic vinegar, salt and oil. Adjust seasonings as desired. Set aside.
- If adding avocado to the bruschetta. Remove the fleshy part of the avocado into a bowl and mash accordingly. Set aside.
- Once the yam toast is done, let it cool for a few minutes. Then top each piece with mashed avocado and the tomato mixture. Enjoy immediately.
Notes
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Well, this sounds like something that I could get addicted to! I love the colours and I know the flavours are awesome! Great creation Robin!