When I posted my sweet potato and pesto salad last week, I felt pretty certain that it was the most blissful combination of sweet potato and pesto I could think of. It’s still a favorite (oft repeated since I first made it), but it has a new rival in the form of this sweet potato and pesto club. It’s my feature today for Vegan Lunch over at Food52 (if you like The New Veganism already but haven’t discovered Vegan Lunch yet, now is the time), and I’m sharing the simple recipe with you now.
All you’ll need for this sandwich is:
2. Half a cup of thinly sliced raw or cooked sweet potato
4. Toppings: greens, tomato, sliced cucumber, roasted bell pepper, kale, etc.
Dollop the pesto onto the sweet potato slices (or use rounds as I did), assemble the sandwich, slice, and enjoy.
If you freeze fresh basil in the summer, this is a perfect way to thaw it and transition it to fall! Hope you’ll enjoy the recipe. It reminded me just how much I love root vegetables in sandwiches–my kabocha and avocado sandwich is another favorite.
I’ll see you all here tomorrow for some Friday links,
P.S. Love all the responses to the Natural Calm giveaway! Keep ’em coming!