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Author Notes: This sandwich is inspired by the sweet potato pate I ate at Vedge, a wonderful vegetable-focused restaurant in Philly. —ATG117
- 1 small sweet potato, baked plain or cubed and drizzled with olive oil, cumin and salt and roasted
- 1/2 cup chickpeas
- 1-2 splashes red wine vinegar
- 1-2 splashes extra virgin olive oil
- 1 small garlic clove, finely mashed with salt
- kosher salt
- black pepper
- 4-5 avocado slices
- 1 splash lemon juice (optional for coating avocado)
- handfuls pickled red onions (I do a quick pickle)
- 1 hard boiled egg, sliced (I actually prefer an egg with a velvety yolk, so a bit shy of hard boiled)
- 1 tablespoon honey
- 2 tablespoons dijon mustard
- 1 handful crisp salad green (no iceberg, please!)
- whole grain bread (something good quality)
- Puree sweet potato, chickpeas, red wine vinegar, olive oil, garlic, salt and pepper, making sure that there is enough acid from the vinegar to balance out the sweet potatoes. Also check for salt.
- Mix the dijon mustard and honey. Generously salt the avocado and egg slices. You may also wish to coat the avocado with lemon juice to prevent browning.
- Assemble the sandwiches: Slather both pieces of bread with the honey mustard. On one side, generously spread the sweet potato mixture. Add the salad greens, avocado, pickled red onions, and egg. Top with the other piece of bread. Slice and serve.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe with Chickpeas