Sweet Potato and Avocado Sandwich
Elevate your sandwich game with this Sweet Potato and Avocado Sandwich, a nutrient-packed creation that's as flavorful as it is wholesome. Featuring tender, roasted sweet potato slices seasoned with olive oil, salt, and ground black pepper, paired with creamy avocado mashed with zesty lemon juice and smoked paprika, this sandwich brings a balance of savory and tangy flavors. The layers of fresh baby spinach, crunchy red onion, and a smear of hummus on toasted whole grain bread add texture and a burst of plant-based goodness. Perfect for lunch or a light dinner, this 30-minute recipe is a satisfying, healthy option that's rich in vitamins, fiber, and heart-healthy fats. Whether you're vegan, vegetarian, or simply craving a fresh and vibrant sandwich, this recipe is sure to win your heart (and your taste buds).
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Recipe Information
Ingredients
- 1 medium Sweet potato
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 slices Whole grain bread
- 1 large Avocado
- 1 teaspoon Lemon juice
- 1 cup Baby spinach leaves
- 0.25 medium (thinly sliced) Red onion
- 4 tablespoons Hummus
- 0.25 teaspoons Smoked paprika
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potato and slice it into 1/4-inch thick rounds.
Place the sweet potato rounds on the prepared baking sheet. Drizzle them with olive oil and sprinkle with 1/4 teaspoon of salt and the ground black pepper. Toss to coat evenly.
Roast in the preheated oven for 18-20 minutes, flipping halfway through, until the sweet potato slices are tender and golden around the edges.
While the sweet potatoes are roasting, prepare the avocado spread. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Mash the avocado with a fork until smooth. Add the lemon juice, the remaining 1/4 teaspoon of salt, and smoked paprika, and mix well.
Toast the whole grain bread slices until golden and crisp.
Spread 1 tablespoon of hummus on each slice of toasted bread.
Assemble the sandwich: On two slices of the bread, layer the roasted sweet potato rounds, baby spinach leaves, thinly sliced red onion, and the mashed avocado spread.
Top with the remaining slices of bread to complete the sandwiches. Slice them in half if desired and serve immediately.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 18.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
