Roasted Winter Veggie Sandwich
1 large sweet potato, sliced lengthwise into 1/4 or 1/2 inch planks
1 tsp chili powder
1/2 tsp cumin
1 tbsp olive oil
1 medium beet, sliced or cut into match sticks (we used SHF pickled beets)
1/2 small red onion (or SHF pickled red onions to taste)
3 tablespoons rice wine vinegar (not needed if you’re using pickled beets)
1/2 cup avocado oil mayo or flavored hummus
1 clove garlic (use your pickled ones) | grated
1 tbsp + 1 tsp fresh lemon juice
2 sesame seed buns
5 oz Stone Hollow Goat Feta | thinly sliced
1/4 cup parsley | finely chopped
Sea salt | to taste
Bay and Rosemary Infused Oil | for drizzling
Prep cast iron skillet. In a medium bowl mix chili powder, cumin, black pepper, pinch of salt + oil and toss the sliced potatoes until coated.
Arrange potatoes in a single layer in skillet.
Do not overlap or they will be soggy- work in batches if needed.
Cook on medium heat on one side 4-5 minutes.
Turn slices over and back into skillet, cooking until tender. Then, set aside.
Combine beets, onion and vinegar (unless you’re using SHF pickled beets).
Season generously with salt + pepper and toss.
Let this steep, allowing beets to soften.
Mix mayo with garlic and a squeeze of lemon juice (or replace with any hummus you love).
Toast sliced buns with the inside face down using a cast iron skillet that has a bit of oil rubbed into it.
Toss herbs with remaining teaspoon of lemon juice in a medium bowl to coat.
Drizzle with oil and season with salt + pepper, toss again.
Pour off any liquid in the beet mixture.
Generously spread mayo (or hummus) over cut side of buns
Top one side with thinly sliced feta, sweet potato slices, mound on the matchstick beets and onions, pile on the herbs and top with remaining bun.