Sweet Potato Sammies
When all the holiday meals are over and just the thought of cooking is overwhelming, reach for these quick meatless sandwiches. Roasted sweet potato replaces meat and cooks in just 15 minutes. Creamy avocado subs in for mayonnaise and fresh onion, tomatoes and arugula bring color and cancer-fighting phytochemicals to each bite.
Makes 2 Servings.
Per serving: 345 calories, 15 g total fat (5 g saturated fat),
40 g carbohydrate, 16 g protein, 9 g dietary fiber, 483 mg sodium.
- 1 chubby orange-fleshed sweet potato, peeled
- 4 (1/2-inch) slices rustic whole-wheat Italian bread
- 2 oz. Pepper Jack cheese, thinly sliced or shredded (preferably reduced fat)
- 4 thin slices red onion
- 4 (1/2-inch) slices tomato
- 1/2 cup baby arugula
- 1/2 medium avocado, sliced
- Olive oil cooking spray
Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
Cut sweet potato in 1/4-inch slices. Place sweet potato slices on prepared baking sheet. Roast for 15 minutes, until slices are just tender. Using wide spatula, transfer slices to wire rack and let cool.
Meanwhile, lightly toast bread. Place 1 slice on each of two plates. Immediately cover hot toast with cheese. Top with 2 slices sweet potato, 2 slices onion, 2 slices tomato and half the arugula. Save remaining sweet potato for later use.
On remaining bread slices, use fork to mash and spread avocado. Close sandwich, placing avocado side down. With serrated knife, cut sandwiches diagonally in half.
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