Maple soy glazed mushrooms on sweet potato toasts, avocado, tahini drizzle and hemp seeds
Mushrooms: Cut about 3/4lb crimini mushrooms into approximately 1/8 inch thick slices.
Mix together: 1.5 tbsp reduced-sodium tamari/soy sauce, about 2 tsp sriracha, 2 tsp maple syrup. Sauté in olive oil on high until starts to brown.
Add sauce mixture above and sauté another minute until starts to stick to pan. Sweet potato toasts: Cut sweet potato lengthways into about 1/4-1/2 inch thick slices.
Brush both sides with olive oil and sprinkle sea salt. Bake on parchment-lined baking sheet at 400F until golden brown, flipping half way.
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