Roasted Sweet Potato Sandwich
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 1 person
Calories 455kcal
1 Cutting Board
1 Chef's knife
- 2 slices Bread, toasted This recipe uses Wheat Bread from Whole Foods Market
- ¼ Sweet potato
- ¼ Cucumber
- ½ cup Spinach
- 2 tbsp Hummus This recipe uses our roasted garlic hummus recipe
- 1 tbsp Olive oil
Peel 1 sweet potato and cut it into ⅛-inch wide slices. Toss ¼ of the sweet potato in olive oil and roast in an air-fryer for 15 minutes at 375° or until cooked through and browned evenly. If using an oven, preheat to 425° and roast on a lined baking pan for 20-30 minutes, flipping halfway through, or until cooked through and browned evenly. When done, let cool for 5 minutes.
While the sweet potato is roasting, mince the onions and peppers and combine them to create your relish. Set aside.
Spread hummus on one piece of bread and the relish on the other and add a layer of spinach to either side.
Add sweet potato and cucumbers to on side and combine to create a sandwich. Cut in half and serve with salad or chips.
Serving: 1sandwich | Calories: 455kcal | Carbohydrates: 53g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 430mg | Potassium: 713mg | Fiber: 9g | Sugar: 15g | Vitamin A: 9485IU | Vitamin B1: 0.2mg | Vitamin B2: 0.2mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 0.3mg | Vitamin C: 12mg | Vitamin E: 3mg | Vitamin K: 90µg | Calcium: 82mg | Copper: 0.3mg | Folate: 119µg | Iron: 4mg | Manganese: 1mg | Magnesium: 53mg | Phosphorus: 122mg | Selenium: 2µg | Zinc: 1mg
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