Sweet Potato Pomegranate Bruschetta


Sweet Potato Pomegranate Bruschetta features toasted sweet potato slices spread with plant-based sunflower seed “cheese”, crunchy pomegranate seeds and walnuts for a colorful and flavor-packed appetizer. 

sweet potato pomegrante bruschetta

You might think of bruschetta as a typical summer dish. It’s often made with fresh tomatoes, mozzarella, and basil. However, for this recipe, we’re turning everything you thought you knew about bruschetta on its head. This is a festive wintery version of the popular vegetarian appetizer, made with roasted sweet potato slices, creamy plant-based cheese, and crunchy pomegranates on top. It’s perfect for a holiday appetizer.

The sweet potatoes in this recipe are actually Caulipower Frozen Sweet PotaTOASTS. They’re frozen sweet potato slices that roast up into perfectly crisp toast-like treats. You can top them with any of your favorite dips, dressings, and smears. And they’re a healthier lower-carb alternative to toasted bread, which is the typical base for bruschetta. I think you’ll love how they add another layer of flavor, crunch, and nutrition to this healthy bruschetta recipe.

How to Make Sweet Potato Pomegranate Bruschetta

The simple addition of pomegranate seeds makes this recipe really sparkle. The result is an hors d’oeuvre that looks quite impressive, but is actually quick and easy to make.

To start, toast up the sweet potato toasts. You can do this right on a baking sheet in a 350°F oven. If you like a super-crisp bruschetta base, brush the toasts with olive oil and cook them for 20 minutes. If you prefer chewier and softer toasts, then 15 minutes should do it.

Meanwhile, make a quick and easy plant-based cheese spread with sunflower seeds. The best way to do this is in a food processor. If you have a small one, even better! A larger processor will also work well, you just may need to scrape down the sides with a rubber spatula more often. To make the vegan cheese spread, add sunflower seeds, water, scallions, and seasonings to the food processor and blend until smooth. Don’t worry if you don’t make a perfectly lump-free paste, some texture is nice on your sweet potato bruschetta.

Once your cheese and toasts are prepared, it’s time to assemble the bruschetta. Simply spread each sweet potato toast with a smear of sunflower seed cheese and sprinkle with pomegranate seeds for crunch, walnuts for heft and satiety, and a few sprigs of your favorite fresh herbs. I also drizzle the whole plate of toasts with D’Vash Sweet Potato Nectar. If you haven’t tried this natural, vegan sweetener before, you’ve got to give it a try! Sweet potato nectar is made from organic sweet potatoes and it adds a natural, warming sweetness to this bruschetta recipe. In fact, you can use sweet potato nectar in place of most liquid sweeteners.

Storing Plant-Based Bruschetta

These toasts are best eaten right after assembly. However, you can make the sunflower seed cheese ahead of time and assemble the appetizer just before serving. Store the cheese in an airtight container in the fridge for up to 5 days.

Are Sweet Potatoes Healthy?

Sweet potatoes are quite healthy. In fact, many consider them to be a superfood. They’re packed with fiber, which is important for a healthy gut. Fiber also keeps you full longer, meaning you’re less likely to cave in to cravings for sweets or high-fat foods. Plus, sweet potatoes pack an impressive amount of vitamin A, a nutrient that supports a healthy immune system and vision.

How to Remove the Seeds from a Pomegranate

Don’t be intimidated by the prospect of de-seeding a pomegranate. While it’s not the cleanest job, it doesn’t need to be stressful! The best way to remove the seeds from a pomegranate is to start by cutting the fruit in half along the equator. Then, hold one half cut side down over a large bowl and cover the sides with a dishtowel. Use a wooden spoon or another kitchen tool to hit the pomegranate (not too hard, but with enough force to knock the seeds out) until all of the seeds come out into your bowl.

You may need to tear out some of the white membrane to open up the fruit as you go. Repeat with the second half. And there you have it: a completely de-seeded pomegranate, with as little mess as possible.

More Easy Plant-Based Recipes

If you love this recipe for Sweet Potato Pomegranate Bruschetta and want more vegan dishes to serve up, try these:

This was made in collaboration with Basil Bandwagon Natural Market


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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
  • 1/41/2 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


Sweet Potato Pomegranate Bruschetta

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Christine Waltermyer

Christine Waltermyer

Christine Waltermyer


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