Vegan Sweet Potato & Onion Sandos

Name: Vegan Sweet Potato & Onion Sandos with Guacamole plus a Cucumber & Spinach Salad
Total time: 30 min
Yield: 2
Cuisine: North America
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; 5 ounce Baby Spinach; ½ ounce Sliced Almonds; 2 tablespoon Vegan Chipotle Mayonnaise; 4 tablespoon Guacamole; 3 tablespoon Olive Oil; 1 tablespoon Cooking Oil; 1.5 teaspoon Sugar; Salt; Pepper

with Guacamole plus a Cucumber & Spinach Salad

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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.

Tags:

New

•Vegan

Allergens:

Soy

•Wheat

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

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

/ per serving

Calories810 kcal

Fat50 g

Saturated Fat7 g

Carbohydrate88 g

Sugar14 g

Dietary Fiber10 g

Protein13 g

Cholesterol0 mg

Sodium880 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Medium Pan

•Large Bowl

•Large Pan

Instructions

PDF

• 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.