Sweet Potato and Avocado Sandwich with Poppy Seed Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This sandwich's secret ingredient is sweet potato, and the result is delicious, not your worn-out turkey on wheat. The recipe, adapted from the new cookbook Vegetarian Sandwiches by Paulette Mitchell (Chronicle Books), is super easy. (Boiling a potato is the only cooking required.) It's low in fat and loaded with fiber and beta-carotene definitely a win-win dinner. Ingredients:
1 small sweet potato (about 7 ounces), peeled and cut into three 2-inch-thick slices |
1 tbsp plus 2 tsp honey mustard |
1 tbsp light mayonnaise |
1/4 tsp poppy seeds |
4 slices whole wheat bread |
4 red onion slices, cut 1/8-inch thick |
1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices |
4 tomato slices, cut 1/4-inch thick |
1/4 cup shredded reduced-fat monterey jack cheese |
1/2 cup finely shredded lettuce (or alfalfa sprouts) |
Directions:
1. Cook sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices. Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.
2. Nutritional analysis per serving: 461 calories, 15 g fat (2 g saturated fat), 67.5 g carbohydrates, 14 g protein, 17 g fiber Nutritional analysis provided by Self
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