This lunch is sweet and heavy to satiate a hungry appetite if you want a lighter version this makes a great salad dressed with a with a little olive oil
and lemon or creamy dressing of your choice. This is a good choice for Autumn when vata is high and we need grounding and in winter when digestion is strong. On cold days always serve warm.
Sweet Potato Sandwich
Course: LunchDifficulty: Easy2
servings30
minutes40
minutesGreat for Vata, for Pitta omit the garlic, For Kapha omit the goat’s cheese and Avocado and eat only on occasion.
This lunch is sweet and heavy to satiate a hungry appetite if you want a lighter version this makes a great salad dressed with a with a little olive oil
and lemon or creamy dressing of your choice. This is a good choice for Autumn when vata is high and we need grounding and in winter when digestion is strong. On cold days always serve warm,
Ingredients
4 slices of organic bread
1 TBSP ghee or coconut oil
1 large sweet potato
8 spears of Asparagus
1 clove of garlic
1 Avocado
1 handful of rocket
1 grind of pepper
a few pinches cardamom
3 TBSP goats cheese
Directions
- Pre heat oven to gas mark 6
- Rinse and scrub Scrub the skin of sweet potato , cut into ¼“ slices
but only cutting ¾ of the way down the potato so that the bottom is still in tact. - Add ghee in between the slices with a sprinkle of cardamom and wrap in foil and bake until soft about 45 mins
- 15 minutes before the potato is ready, heat ghee in a baking tray.
Chop 1 clove of garlic. - Add asparagus to a baking tray and sprinkle over the chopped garlic .
Roast for 10- 15 mins. - While asparagus and potato finish cooking, spread goats cheese on one slice of the bread and avocado on the other.
- Add a few springs of Rocket (arugula)
- layer the 3-4 potatoes slices covering one slice of the bread.
Cut asparagus into half and layer on the potato - Add pepper top with other slice of bread
- cut in half and serve immediately.
Notes
- If you are vegan omit the goats cheese and use coconut oil instead of ghee.
