Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.
Today: A fall-inspired application for the last of your summer pesto.
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A friend of mine recently declared that “you could put pesto on a shingle and it would be delicious.” While I don’t disagree, I’d say that some pesto applications are more delicious than others, and lately, the combination that has captured my heart is that of pesto and sweet potatoes. For at least a week this fall, sweet potato and pesto salad was my daily lunch. Now, as the temperatures finally cool and I crave heartier fare, I’ve fallen in love with this sweet potato and pesto sandwich.
To make it, I toast two slices of hearty, whole grain bread. I top them with sliced rounds of baked sweet potato, dollop each with some of my favorite vegan pesto, and top it all off with some greens. It’s easiest to throw together if you have the sweet potato baked in advance -- I like them so much that I often bake a bunch at the start of each week.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.