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Sweet Potato Pomegranate Bruschetta

Sweet Potato Pomegranate Bruschetta


Spread toasted sweet potato slices with plant-based sunflower seed "cheese", crunchy pomegranate seeds and walnuts for a colorful and flavor-packed appetizer.


  • 1 16-oz. bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

Sunflower seed "cheese" spread:

  • 1/2 cup sunflower seeds
  • 1/4 cup water
  • 1/4 cup chopped scallions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 - 1/2 teaspoon sea salt
  • 1 Tablespoon lemon juice
  • 1 Tablespoon miso


  • D'Vash Sweet Potato Nectar
  • The seeds of 1 pomegranate
  • 1/2 cup chopped walnuts
  • Fresh sprigs of thyme or rosemary


  1. Preheat the oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well-done slices, brush with a little olive oil and bake 5 minutes longer.
  2. Meanwhile, make the sunflower seed "cheese" spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice, and miso in a food processor. Process until it's a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.
  3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed "cheese" spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!


  • Serving Size: 8
Natural Kitchen Cooking School