Bacon, Sweet Potato & Onion Sandos
with Guacamole plus a Cucumber & Spinach Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 tablespoon
Fry Seasoning
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Mini Cucumber
5 teaspoon
White Wine Vinegar
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
5 ounce
Baby Spinach
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 tablespoon
Vegan Chipotle Mayonnaise
4 tablespoon
Guacamole
4 ounce
Bacon
Not included in your delivery
3 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
1.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
Heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• 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.
Use pan used for bacon here.
• 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.
• 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.
Add a layer of bacon to sandwiches along with sweet potato.
Bacon is fully cooked when internal temperature reaches 145°.
