Ultimate Superfood Sandwich

5 from 3 votes

Quick note: Baking your sweet potato and cooking up a batch of quinoa the morning or day before you want to make the sandwich makes the preparation a breeze.

Prep Time15

Cook Time45

Total Time1

Course: Lunch/Dinner

Cuisine: Mediterranean

Keyword: superfood sandwich

Servings:

Author: Brittany Mullins

Ingredients

1 medium to large sweet potato baked, cooled, and sliced into 1/4 inch slices
2 multi-grain hoagie or ciabatta style rolls
3 thin slices red onion
1 4 oz container natural chèvre (plain goat cheese)

Massaged Kale

2 cups of kale chopped into bite size peieces
1 teaspoon olive oil
½ teaspoon lemon juice
sea salt and ground pepper

Sun-dried Tomato Quinoa Tapenade

½ cup cooked quinoa cooked ahead of time and chilled
¼ cup pitted Kalamata olives
¼ cup Julienne Cut Sun-Ripened Dried Tomatoes do not rinse
¼ cup fresh basil leaves
1 teaspoon crushed garlic

Instructions

Bake sweet potato. Heat oven to 400°. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Let cool. (This can be done beforehand, because you want the sweet potato cool enough to handle and slice.)
Massage kale: Place kale, olive oil and lemon juice, sea salt and pepper in a bowl and massage with your hands until all the kale pieces are covered. Set aside.
Make tapenade: Place quinoa, olives, sun-dried tomatoes, garlic and basil into a food processor. Pulse several times (total of about one minute) or until the mixture has turned into a spread-like consistency. Set aside.
Build your sandwiches: cut and toast bread, spread a layer of goat cheese on the bottom slices of bread, top with massaged kale and thin slices of red onion.
Spread a layer of the tapenade on the top slices of bread and top with slices of baked sweet potato. Carefully place top slices of bread onto the bottom slices. Press slightly. Cut sandwich in half and enjoy!

Nutrition