Preheat oven to 425 degrees. Line a large rimmed baking pan with foil; spray with nonstick spray. Arrange red and golden beets on one side of prepared baking pan and sweet potato on the other. Drizzle with olive oil and sprinkle with cumin. Roast 18 to 20 minutes or until fork tender, tossing halfway through.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We have a hearty root vegetable-based sandwich recipe that will become your go-to! We've combined beets, sweet potatoes, and vegan mayonnaise to bring you a sandwich that will keep you full all day. For extra flavor, layer in vegan feta!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 small red beets, (about 6-oz.); peeled and sliced | ||
| 2 small golden beets, (about 6-oz.); peeled and sliced | ||
| 1 medium sweet potato, (about 6-oz.); peeled and sliced | ||
| 1 ½ tbsp. Gustare Vita olive oil | ||
| 1 tsp. Hy-Vee ground cumin | ||
| 8 (1/2-in.) slices Hy-Vee Bakery sourdough bread, toasted | ||
| ⅓ c. vegan mayonnaise substitute | ||
| 1 c. baby arugula | ||
| 2 avocados, seeded, peeled, sliced | ||
| 12 small fresh basil leaves |
Things To Grab
- Large rimmed baking pan
- Aluminum foil
- Nonstick cooking spray
Directions
To serve, spread one side of each slice of toasted bread with vegan mayonnaise. Layer half of the toasted bread slices with arugula, red and golden beets, sweet potato, avocado and basil. Top with remaining toasted bread slices, mayonnaise sides down, and cut in half.
Nutrition facts
Servings
570 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 0mg
- Sodium: 580mg
- Total Carbohydrates: 59g
- Protein: 8g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 20%