I don’t know what to call this other than dinner. I wanted to make mini plant-based Thai pizzas on sweet potato “crusts,” but I know we can all agree that they look an awful lot like crostini.
So this is a method more than a recipe.
Whatever they where, they were delicious. On top of the roasted sweet potato slices (roast, then slice; actually, I microwaved!), I put a little steamed baby spinach, a drizzle of Bob’s homemade Thai Coconut Red Curry Sauce, a slice of cucumber fished out of our cucumber-onion salad (with apple cider vinegar and granulated stevia blend) from a previous evening, cherry tomato half, and some finely chopped roasted and salted peanuts.
Goodness, it was a satisfying mini-meal to end the week. TGIF!
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