Vegan Sweet Potato & Onion Sandos
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Vegan Sweet Potato & Onion Sandos

Vegan 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.

Tree Nuts

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

Total Time30 minutes
Prep Time15 minutes


serving amount

1 unit

Sweet Potatoes

1 tablespoon

Fry Seasoning

1 unit

Red Onion

¼ ounce


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 Mayo

4 tablespoon


Not included in your delivery

3 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

1.5 teaspoon





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.


Baking Sheet
Medium Pan
Large Bowl
Large Pan


Roast & Prep

• 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.

Caramelize Onion & Start Salad

• 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.

Toast Bread & Finish Salad

• 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.

Assemble Sandwiches & Serve

• 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.