Vegan Sweet Potato & Onion Sandos
with Guacamole plus a Cucumber & Spinach Salad
- Soy
- Wheat
- Tree Nuts
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.
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
Not included in your delivery
3 tablespoon
Olive Oil
1 tablespoon
Cooking Oil
1.5 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique combination of sweet potato, guacamole, and chipotle mayo in the sandwich 🥪. Some found it a bit bland or sweet.
- Ease of prep: Several noted the recipe was time-consuming with lots of dishes to clean. Consider streamlining the process for quicker prep.
- Suggestions: Toast the bread more thoroughly or use a heartier variety like ciabatta to prevent sogginess. Add vegan bacon for extra flavor.
- Portions: Many mentioned the sweet potato was too small; consider including a larger one or two small potatoes for better sandwich coverage.
- Salad: Some found the spinach salad repetitive or bland. Try using different greens or adding more substantial toppings like tomatoes.
Reviews from our home cooks
The texture of the sweet potatoes in the sandwich was surprisingly really good. I did add a little of my spinach to the warm skillet because I wanted my entire sandwich to be warm. I did not expect a sweet potato sandwich to taste so amazing. This is on my list to order again as well. It is fast to cook, filling but not heavy, and easy to put together and run out the door. I think this may be a summer go-to on days when it's way too hot to stand over the stove for too long! I can totally see myself eating this with a side of sweet watermelon and a cold summer adult beverage.
The sliced, seasoned, & cooked sweet potatoes were so yummy; a great addition to the sandwich. A larger sweet potato would be nice. My husband loved these sandwiches & the salad. The sandwich is a perfect size. The salad is a great addition to make it a satisfying meal. (I added a tomato & an avocado to the salad since they blended nicely with the dressing.)
Quick, easy and super delicious. The caramelized onions gave it a sweet flavor while the chipotle mayo gave it some spice and smoked flavor. I loved the salad too.
I loved that this was really healthy and vegan. It had a lot of flavor and we actually added vegan bacon to it. Our only complaint was that there is a lot of prep and clean up from this.
I loved this sandwich, I would never have thought to put all these ingredients together and I learned that I actually like guac on some things! The seasoning for the sweet potatoes was fantastic.
I kept going back and forth on this recipe but I'm so glad I got it! The chipotle mayo and guac on the sandwich was amazing and I loved the simplicity of the dressing on the salad!
I didn't think I would like the sweet potato in a sandwich, but it was really unique and I was surprised how much we liked this.
What an original dish! As a vegetarian, it's hard to find good sandwiches that aren't cheese-oriented. This was fabulous.
Great fresh flavors & very easy. This is a wonderful no meat option to fill you up, portions are large & so yummy!
There tasted like something was missing - maybe more sauce, maybe butter. I also felt like toasting the bread with olive oil didn't achieve the level of toasting that butter would have produced. The edges started to brown quicker than the middle of the bread could toast. I liked the roasted sweet potatoes and caramelized onions, those were very tasty. Salad was simple and I liked the flavors.
