​Recipe: Sweet Potato And Pickled Beet Sandwich with Herby Feta

This sandwich knocked us off our feet! The mix of sweet, tangy and savory herbs and textures are plant based perfection!

Sweet Potato And Pickled Beet Sandwich with Herby Feta

Serves 2


2 kaiser rolls, sliced and lightly toasted

Sweet Potato
  • 1 large sweet potato, washed and thinly sliced
  • 3 Tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin powder
  • Salt

Preheat an oven to 425. Line 1 baking sheet with parchment. Spread the sweet potato on the sheet pan in an even layer, drizzle with oil and sprinkle with the spices and salt. Roast until the sweet potatoes are tender and have a few dark brown spots. Set aside to cool

Pickled Beet Salad
  • 1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater
  • ¼ small red onion, thinly sliced
  • 3 Tablespoons seasoned rice vinegar
  • Toss all together in a medium bowl and set aside
Herb Spread
  • ½ cup mayonnaise
  • 1 large garlic clove, finely grated
  • 1 Tablespoon lemon juice
  • 1½ cups parsley, mint, and/or cilantro leaves (set aside ⅓ cup for garnish)
  • 5 oz. block feta, crumbled
  • Mix all together


Spread a generous amount of the feta herb mixture on the bottom of each roll, top with roasted sweet potato slices and then a large spoonful of the marinated beets.