PBBPlant-BasedBlueprint
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Sweet Potato Sandwich
Weeknight · 15–30 min

Sweet Potato Sandwich

Peter Francis makes this sandwich when he wants something filling that runs on plants. Sweet potato does the heavy lifting, and chickpeas add protein.

Peter Francis’s pick · · 5 years plant-based
@Peterfrancisss
Hands-on
15 min
Hands-off
25 min
Total
40 min
Dishes
3
18gprotein512cal79gcarbs16gfatper serving · $2.29

Macros leave out original recipe ingredients and instructions were not provided on the for now. We're checking its nutrition.

Skilloven

Method

  1. 1

    Heat the oven to 425°F (220°C) and line a baking sheet with parchment.

  2. 2

    Toss the sweet potato rounds with the olive oil, smoked paprika and salt, then spread them on the sheet.

  3. 3

    Roast the sweet potato for 20 to 25 minutes, flipping halfway, until soft and browned at the edges.

  4. 4

    Warm chickpeas in a pan over medium heat for 5 minutes, then lightly mash it with a fork so it holds together.

  5. 5

    Toast the bread and spread the hummus on all 4 slices.

  6. 6

    Layer the sweet potato, chickpeas, spinach, sliced avocado and red onion onto 2 slices.

  7. 7

    Top with the other slices, press down gently, cut in half and serve.

Storage

Keep roasted sweet potato in the fridge up to 4 days and build sandwiches fresh.

Good to know
  • Roast extra sweet potato for quick lunches all week.
  • Add a squeeze of lemon or a dash of hot sauce for brightness.

Nutrition

per serving
Calories
512
Protein
18g
Carbs
79g
Fat
16g
Fiber
18g
Sodium
1020mg

Macros leave out original recipe ingredients and instructions were not provided on the for now. We're checking its nutrition.

Contains glutenContains sesameSoy-freePeanut-freeTree nut-free

Calculated from ingredient reference data. Brand labels vary.

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