Vegan Sweet Potato & Onion Sandos

Name: Vegan Sweet Potato & Onion Sandos with Guacamole plus a Cucumber & Spinach Salad
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Potato; 1 tbsp Fry Seasoning; 1 Onion; 1/4 oz Cilantro; 1 Cucumber; 5 tsp Wine; 4 slice Bread; 5 oz Spinach; 1/2 oz Almonds; 2 tbsp Mayonnaise; 4 tbsp Guacamole; 3 tbsp Olive Oil; 1 tbsp Cooking Oil; 1 1/2 tsp Granulated Sugar; Salt; Black Pepper

with Guacamole plus a Cucumber & Spinach Salad

By Recipe0 System

Are you on board for another brilliant vegan dinner idea from our gifted chefs? Savory and tender spice-roasted sweet potatoes are layered with caramelized onion and baby spinach on pan-fried sourdough slathered in guacamole and vegan chipotle mayo. Add a bright spinach side salad with crispy cukes and crunchy almonds and you’ve got a wholesome ticket to flavorville on the brunch, lunch, or dinner express.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Potato
1 tbsp Fry Seasoning
1 Onion
1/4 oz Cilantro
1 Cucumber
5 tsp Wine
4 slice Bread
5 oz Spinach
1/2 oz Almonds
2 tbsp Mayonnaise
4 tbsp Guacamole
3 tbsp Olive Oil
1 tbsp Cooking Oil
1 1/2 tsp Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and slice sweet potato into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Meanwhile, halve, peel, and thinly slice onion. Roughly chop cilantro. Halve cucumber lengthwise; slice into ¼-inch-thick half-moons.
2

Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper.

Meanwhile, in a large bowl, combine vinegar, cilantro, cucumber, ½ tsp sugar (1 tsp for 4), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper. Set aside.
3

Heat 1 TBSP olive oil in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. (For 4 servings, work in batches, using 1 TBSP olive oil for each batch.) Transfer to a cutting board.

Add ¾ of the spinach (you’ll use the rest in the next step) and almonds to bowl with cucumber mixture; toss to combine. Season with salt and pepper to taste.
4

Spread half the sourdough slices with vegan chipotle mayo. Spread remaining sourdough slices with guacamole. Fill with even layers of sweet potato, onion, and as much remaining spinach as you like. Close sandwiches and cut in half crosswise.

Divide sandwiches and salad between plates and serve.

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