
Spiced Sweet Potato Sandwich with Feta
A delicious japanese dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
160 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 large sweet potato (about 12 oz.)
- peeled
- sliced lengthwise into 1/4"–1/2"-thick planks
- 1 tsp. ancho chile powder
- 1/2 tsp. ground cumin
- 3 Tbsp. extra-virgin olive oil
- plus more for drizzling
- 1 medium beet
- peeled
- cut into thin matchsticks or grated on the large holes of a box grater
- 1/2 small red onion
- thinly sliced
- 3 Tbsp. seasoned rice vinegar
- 1/2 cup mayonnaise
- 1 large garlic clove
- finely grated
- 1 Tbsp. plus 1 tsp. fresh lemon juice
- 2 sesame kaiser rolls
- split
- 1 1/2 cups parsley
Instructions
- 1
Preheat oven to 400°F.
- 2
Combine sweet potato, ancho chile powder, cumin, and 3 Tbsp. oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated.
- 3
Heat a dry large skillet, preferably cast iron, over medium.
- 4
Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed).
- 5
Cook, undisturbed, until blackened in spots, about 4 minutes.
- 6
Turn slices over and transfer skillet to oven.
- 7
Roast until tender, 10–15 minutes.
- 8
Remove from oven.
- 9
Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well.
- 10
Let sit to allow beet to soften.
- 11
Mix mayonnaise, garlic, and 1 Tbsp. lemon juice in a small bowl; season generously with salt and pepper.
- 12
Heat broiler.
- 13
Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30–60 seconds.
- 14
Remove rolls from oven.
- 15
Toss herbs with remaining 1 tsp. lemon juice in a medium bowl to coat.