Leftover Thanksgiving Sweet Potato Sandwiches {Gluten-Free, Dairy-Free, Vegetarian}
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Free of gluten and dairy. Vegetarian.
Course:
Lunch
Cuisine:
American
Keyword:
dairy free, sweet potato, sandwich, gluten free
Servings: 4 people
Calories: 340 kcal
Ingredients
- 2 large sweet potatoes
- 1 lb. Brussels sprouts. halved
- 1 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 2 Tbsp. Sabra Honey Mustard Spread
- 8 slices gluten-free bread toasted
- 6 roasted red pepper slices
- 4 Tbsp. gravy
- 1 tsp. finely chopped fresh parsley
Instructions
-
Preheat the oven to 375 degrees F.
-
Rub the oil on the sweet potatoes and the Brussels sprouts. Lay them on the baking sheets and roast for 30 minutes or until tender.
-
Remove from the oven and set aside. Cut the sweet potatoes into small 1/2 inch pieces.
-
Spread the Sabra Honey Mustard Spread on four of the toasted bread slices. Top with the roasted red peppers, Brussels sprouts and sweet potatoes. Drizzle with the gravy and sprinkle with the fresh parsley. Serve immediately.
Recipe Notes
Here are some notes
Nutrition Facts
Leftover Thanksgiving Sweet Potato Sandwiches {Gluten-Free, Dairy-Free, Vegetarian}
Amount Per Serving
Calories 340
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 1269mg55%
Potassium 741mg21%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 10g11%
Protein 9g18%
Vitamin A 10620IU212%
Vitamin C 125mg152%
Calcium 166mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.