Plant-Based Blueprint

Sweet Potato Sandwich

Roasted sweet potato, creamy hummus and crisp greens on hearty bread.

Serves 215 min hands-on25 min hands-offPer serving: 512 cal · 18 g protein · 79 g carbs · 16 g fat

Ingredients

  • ⅔ can (drained) Chickpeas
Sweet potato
  • 1 large sweet potato, sliced into 1/2 inch rounds
  • 1 ½ tsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp salt
Build your sandwich
  • 4 whole grain bread slices
  • ¼ cup hummus
  • 1 big handful baby spinach
  • ½ avocado
  • 4 thin slices red onion
  • Original recipe ingredients and instructions were not provided on the

Equipment

Oven · Large skillet · Sheet pan · Parchment paper · Chef's knife · Cutting board · Spatula or wooden spoon · Measuring cups and spoons

Steps

  1. 1Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. 2Toss the sweet potato rounds with the olive oil, smoked paprika and salt, then spread them on the sheet.
  3. 3Roast the sweet potato for 20 to 25 minutes, flipping halfway, until soft and browned at the edges.
  4. 4Warm chickpeas in a pan over medium heat for 5 minutes, then lightly mash it with a fork so it holds together.
  5. 5Toast the bread and spread the hummus on all 4 slices.
  6. 6Layer the sweet potato, chickpeas, spinach, sliced avocado and red onion onto 2 slices.
  7. 7Top with the other slices, press down gently, cut in half and serve.

Tips

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

Swaps, macros and the full recipe: gopbb.com/r/peter-sweet-potato-sandwich