Despite what some of you may think, I’m actually a fan of Superbowl Sunday. Of course it has nothing to do with actually watching the game. No, it’s really just a great excuse to hang out with friends, be lazy on the couch, eat a lot of ish and watch some cute puppies run around.
The eating a lot of ish part can prove to be a challenge as chili cheese dip and buffalo wings don’t really fit into the whole vegan, healthy- eating trying not to induce a food coma scenario. However I’ve found there to be a ton of great alternatives out there (think guac & corn chips, veggie platters, hummus, gluten-free pasta salads, etc.) and this superbowl I found a bonafide touchdown– roasted sweet potato, caramelized onion and sriracha mayo sliders. BOOM!
These are just as tasty as they sound, ridiculously easy to make and are packed with healthy ingredients (check out some benefits of sweet potatoes here). I’m already anticipating bringing these babies to backyard b-b-q’s come summer time.
Roasted Sweet Potato, Caramelized Onion & Sriracha Mayo Sandwhich adapted from Vegan Richa Serves 4
1. First roast your taters. The original recipe called for squash but sweet potatoes are starchier and I think this enhances the texture. Peel and chop 2 sweet potatoes, toss with 1-2 tbsp coconut oil (or other oil that can withstand high heat such as sunflower, safflower, grape seed, etc.), sea salt and pepper. Roast for 30-40 minutes at 425, flipping halfway through.
2. Once your taters are in the oven, start on your onions (one, yellow). Heat 1 tbsp oil in a pan on medium heat. Chop your onion and toss it in the pan. Saute on medium heat for ten minutes. Then add a generous sprinkle of sea salt, coconut palm sugar and 1 tbsp water. Switch heat to medium- low and continue to saute (approx 10-20 mins) until onions are browned and look, well, caramelized.
3. Make your sauce. Mix 1 tbsp sriracha to 4 tbsps vegan mayo. Did you know sriracha is technically not vegan as it contains fish sauce ( a lot of Asian condiments do)? However I’ve never found it to bother my stomach and it adds a lot of flavor to dishes so I choose to ignore this fact.
4. Prep your toppings. I like my sammy with avocado (obvi), field greens and sliced tomato.
5. Toast your buns. I love Udi’s gluten-free whole grain hamburger buns.
6. Once your sweet potatos and onions are done cooking layer your sammies. I did mine like this: bottom bun, a whole lotta sauce, field greens, sweet potatos, caramelized onions, tomato, avocado, a whole lotta sauce, top bun.
Meat-lovin’ boyfriend gives these an 8 outta 10- which is really saying something considering he was also getting into the chili cheese dip. Make ’em and take ’em to whatever sporting event comes next, or just for tomorrow’s lunch.