Warm, roasted sweet potato gives this veggie hummus sandwich a hearty feel. Add avocado and a few simple vegetables to make this low-effort (and ultra satisfying) plant-based meal. Feel free to cut the recipe in half if you only need one.
1small sweet potato cut lengthwise into thin slices about ¼-inch thick
2teaspoonsgrapeseed oilor olive oil
¼teaspoonsalt
¼teaspoonpepper
4slicessandwich bread
1cuphummus
½avocadosliced
¼cupspinachor lettuce of choice
¼cupsliced cucumber
¼cupsliced tomato
¼cupfresh basil
¼cuppickled red onion(optional)
Instructions
Preheat oven to 400º F and line baking sheet with parchment paper or silicone baking mat. Spread sweet potato on baking sheet, spray or brush both sides with oil, and sprinkle with salt and pepper. Transfer baking sheet to oven and roast 20 minutes, or until sweet potatoes are golden brown and easily pierced with a fork.
Spread hummus on one side of each slice of bread. Arrange cooked sweet potato, avocado, spinach, cucumber, tomato, basil, and pickled red onion (if using) on top. Add the remaining bread and cut in half if desired.
Notes
Storage: Enjoy fresh for the best flavors. If needed, you can store the prepared sandwich in an airtight container and refrigerate up to 2 days.
Air fryer: Prepare sliced sweet potato with oil, salt, and pepper as written in the recipe. Heat air fryer to 350ºF, arrange sweet potato in a single layer, and cook for about 10 mins.
Gluten free: Use gluten-free bread, and confirm the hummus you’re using is gluten-free.