Description
This sweet potato and avocado sandwich combines creamy goat cheese with roasted sweet potatoes and fresh avocado for a deliciously textured and flavorful lunch.
Ingredients
Scale
- 1 small-medium sweet potato, washed and cut into 1/2 inch thick round slices
- Olive oil
- Salt and pepper
- 2 tablespoons soft goat cheese (chevre)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon chopped herbs (chives, basil, thyme)
- 1 ripe avocado, sliced
- 2 slices of whole-grain bread
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potato slices with olive oil and season with salt and pepper.
- Spread the sweet potato slices on a baking sheet in a single layer.
- Roast in the oven for about 20 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are roasting, mix the goat cheese with Dijon mustard and chopped herbs in a small bowl until well combined.
- Toast the slices of whole-grain bread to your desired level of crispness.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- Spread the goat cheese mixture evenly on one side of each slice of toasted bread.
- Layer the roasted sweet potato slices and avocado slices on one piece of the bread.
- Top with the other slice of bread, cheese side down, to form a sandwich.
- Slice the sandwich in half and serve immediately.
Notes
For added flavor, try using a mix of your favorite herbs. This sandwich is best enjoyed fresh, but you can store any leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. Feel free to substitute the whole-grain bread with your preferred type of bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
- Cholesterol: 15