Bacon, 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
4 ounce
Bacon
1 unit
Red Onion
1 tablespoon
Fry Seasoning
5 ounce
Spinach
1 unit
Sweet Potato
5 teaspoon
White Wine Vinegar
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
2 tablespoon
Vegan Chipotle Mayonnaise
4 tablespoon
Guacamole
¼ ounce
Cilantro
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
3 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black 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 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique flavor combo, especially the sweet potato and onion pairing. Some found it bland; adding extra seasoning or sauces helped boost taste.
- Ease of prep: While some found it quick, others noted it was time-consuming. Keep an eye on sweet potatoes; they may cook faster than stated.
- Suggestions: Consider wilting spinach with onions and quick-pickling cucumbers for a flavor boost. Try serving sweet potatoes on the side for easier eating.
- Leftovers: The pickled salad was a standout; some preferred it over the sandwich. Consider making extra for future meals.
- Texture: Peeling sweet potatoes before roasting can improve sandwich texture. The guacamole added moisture, but some found it too mushy.
Reviews from our home cooks
The sandwich was good, though you need to keep an eye on the sweet potatoes because they cook more quickly than the recipe says and the seasoning burns. The salad was completely boring and a chore to eat.
Instead of having a salad i wilted the spinach with the onion and quick pickled the cucumber with the vinegar and put all the veggies in the sandwich. Delicious!
Yum! Was amazing...Had it with bacon and served the sweet potatoes on the side. The salad was also amazing! Huge hit!
These were a lot better than I thought they would be. The sweet potatoes added a great chewy texture.
Cannot say this is that fast to make based on the fact that it is a sandwich. But it is a great veggie option the sauces make it great, and give a bit of fancy to it.
Loved the sandwich! Salad was ok but mine was missing the white wine vinegar
I do not follow a vegan diet, but still loved this meal so much. So flavorful and filling!
Love this unique and inventive dish. Great job with the flavors on this!!
Cilantro was missing from my box. Otherwise I think the flavor was really good. Definitely needed the spicy mayo to round out the profile.
These were absolutely amazing! Quite possibly my favorite meal so far.
