Spiced Sweet Potato and Spinach Open-Faced Sandwich

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, coriander, turmeric, red chili powder, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 15-20 minutes, until tender.
  4. In a pan, heat 1 tablespoon olive oil over medium heat. Add thawed spinach and sauté for 3-4 minutes, seasoning with salt and pepper.
  5. Toast the bread slices to a golden brown.
  6. On each slice of toast, layer sautéed spinach and roasted sweet potatoes.
  7. Drizzle lemon juice over the toppings and garnish with chopped cilantro.
  8. Serve while warm.

Dietary Tags

Recipe By:

Chef AI

Spiced Sweet Potato and Spinach Open-Faced Sandwich

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 2 cups frozen spinach, thawed and drained
  • 4 slices of whole grain bread
  • 2 tablespoons olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh cilantro, chopped

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, coriander, turmeric, red chili powder, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 15-20 minutes, until tender.
  4. In a pan, heat 1 tablespoon olive oil over medium heat. Add thawed spinach and sauté for 3-4 minutes, seasoning with salt and pepper.
  5. Toast the bread slices to a golden brown.
  6. On each slice of toast, layer sautéed spinach and roasted sweet potatoes.
  7. Drizzle lemon juice over the toppings and garnish with chopped cilantro.
  8. Serve while warm.