Sweet Potato Turkey Sandwich
Sweet potatoes make the “bread” for a satisfying sandwich!
1 medium sweet potato (about 7 1/2 ounces or 210 grams), peeled
1 1/2 tablespoons oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon salt, add more to taste
1 large egg
2 tablespoons hummus (certified gluten-free if necessary; pick your favorite variety)
2 ounces deli-sliced turkey
2 slices tomato
1/4 cup spinach
Create sweet potato noodles with Blade B of a veggie spiralizer. Chop off the pointy ends of the sweet potato to make it easier to spiralize. Slice up any parts of the sweet potato that did not get spiralized, and add it to the noodles.
Over medium-high heat, pour the olive oil in a sauté pan. Once the pan is hot, add in the sweet potato noodles and stir. Let the noodles cook for about 4 minutes and season with garlic powder, thyme, and salt.
Turn off the heat. In a bowl, mix the cooked noodles with the egg until well-incorporated.
Oil the pan with the rest of the olive oil. When the noodles are cool enough to handle, form them into two squares (about the size of a slice of sandwich bread) directly on the oiled pan. Turn the stove on to medium-high heat and cook each side for about 2-3 minutes. Remove from heat and cool slightly.
Once the sweet potato “bread” is cool enough to handle, start assembling the sandwich. Spread 1 tablespoon of hummus on each slice, and stacked with turkey, tomatoes, and spinach and top with the remaining sweet potato patty.
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