A few weeks ago I shared a sandwich of the week creation for Todd’s lunch. Man, you guys really like sandwiches! I received so many messages, pins, and shares that I thought maybe I should share my newest sandwich creation for fall. This roasted sweet potato sandwich was inspired by a recipe I saw on The Kitchn a while back. I had never thought of filling a sandwich with roasted sweet potatoes, but as soon as I saw the recipe pop up in my Blog Lovin’ feed all sorts of possibilities went rushing through my brain.
Last week I baked up a gluten free, vegan loaf of light Teff bread especially with this sandwich in mind. This loaf is a little dense, but I like it sliced thin with lots of cilantro cashew cream slathered on each slice. It has a subtle nutty flavor that pairs really well with the roasted sweet potatoes and the baby spinach that was happily dressed in toasted pumpkin seed oil, salt, and pepper. Even Todd, who is not the biggest sweet potato fan, really enjoyed the combination of flavors and textures in this hearty sandwich with a side of my Roasted Sweet Potato, Tuscan Kale, and Millet Salad.
Do you have a favorite fall inspired sandwich?Print
The perfect sandwich for fall! Roasted sweet potatoes pair nicely with cilantro cashew cream and toasted pumpkin seed oil dressed baby spinach.
- *1 large sweet potato; scrubbed,peeled, and sliced into rounds
- 1 Tbsp.olive oil
- 2 handfuls baby spinach, washed and dried well
- 1 1/2 tsp toasted pumpkin seed oil
- kosher salt and pepper
- 2 Tbsp. cilantro cashew cream, recipe follows
- 4 slices gluten-free & vegan bread, I used a light Teff loaf that I baked
- 1. Heat the oven to 400°F with a rack in the lower-middle of the oven. Brush a baking sheet lined with parchment with some of the olive oil and set aside.
- 2.Peel the sweet potatoes then slice into rounds about 1/2″ thick. Lay them on the baking sheet in a single layer. Brush the tops with more olive oil, and season with salt and freshly cracked pepper. Bake until the rounds are browned, tender, and look toasted on the undersides, 20 to 25 minutes. Remove from the oven and let cool.
- 3. Meanwhile, toss the baby spinach with the toasted pumpkin seed oil, salt, and pepper to taste. Then spread a thin layer of cashew cream on each slice of bread. Top each slice with half of the spinach and pile high with roasted sweet potato slices. Top with the other slice of bread and serve.
- * I roasted a few sweet potatoes at a time for easy sandwich assembly later in the week
- Serving Size: 2
The perfect spread for sandwiches, dip for nachos, or drizzle on tacos.
- 1 cup raw cashews, soaked in water for 30 minutes, drained and rinsed
- 3/4 cup filtered water
- 1/4 cup chopped white onion
- 1 clove garlic, minced
- 1/2 cup roughly chopped fresh cilantro
- 1 Tbsp. nutritional yeast
- Juice of 1 lime
- Kosher salt and freshly cracked pepper to taste
- Add all of the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.