Sweet Potato Hummus Sandwich

Serves 2

Ingredients

4 slices sourdough bread, toasted

4 slices savoy cabbage

2 portobello mushrooms

1 Tbs olive oil

1 tsp cumin

1 tsp garlic powder

Sweet Potato Hummus (Adapted from "My New Roots")

1 can chickpeas, drained & rinsed

1 large sweet potato, poke with fork

zest & juice of half lemon

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp sea salt

3 Tbs olive oil

2 garlic cloves, pressed

Directions

1. Roast the sweet potato on a baking sheet for 45 minutes at 400 degrees, allow to cool

2. In the food processor add the insides of the sweet potato and the remaining hummus ingredients, process until smooth

3. Meanwhile, coat the mushrooms in olive oil, garlic powder, and cumin; place on baking sheet under broiler for 1-2 minutes on each side until cooked through; slice

4. Spread the hummus on each slice of bread, layer in the remaining ingredients

When I saw the recipe for the sweet potato hummus I thought it would be amazing in a portobello mushroom sandwich. The original recipe called for 3 sweet potatoes, but I only had one on hand. I am going to make it again and try it with more sweet potatoes because I think it would be even better. Even though this hummus was still full of flavor. The leftovers are great as a dip. I think I will make it for my family for xmas and serve it with warm pita bread. This is a super healthy sandwich! You get tons of nutrients from the sweet potatoes and lots of protein from the chickpeas and mushrooms.