Charred Sweet Potato Sandwich with Maple Mustard Slaw and Crispy Kale Chips

Ingredients

• •2 medium sweet potatoes, sliced lengthwise into 1/2-inch planks
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •4 sandwich buns
• •1/2 cup vegan mayonnaise
• •1 tablespoon Dijon mustard
• •1 tablespoon maple syrup
• •2 cups shredded cabbage (red or green)
• •1 medium carrot, grated
• •1 teaspoon apple cider vinegar
• •1 bunch kale, stems removed, leaves torn into chip-sized pieces
• •1 tablespoon olive oil (for kale chips)
• •1/4 teaspoon garlic powder
• •1/4 teaspoon salt (for kale chips)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. 2

   Brush the sweet potato planks with olive oil and sprinkle with smoked paprika, salt, and black pepper.

3. 3

   Place the sweet potatoes on one of the prepared baking sheets and roast for 20-25 minutes, flipping halfway, until tender and slightly charred.

4. 4

   In a small bowl, whisk together vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar to make the slaw dressing.

5. 5

   In a separate bowl, combine shredded cabbage and carrot, then toss with the dressing. Set aside to let flavors combine.

6. 6

   Massage kale leaves with olive oil, garlic powder, and salt until evenly coated.

7. 7

   Spread the kale leaves on the second prepared baking sheet in a single layer and bake in the oven for 8-10 minutes, watching closely to prevent burning. Remove when crispy.

8. 8

   Toast the sandwich buns lightly, if desired.

9. 9

   Assemble the sandwich by layering charred sweet potatoes, maple mustard slaw, and crispy kale chips onto the bottom half of each bun. Top with the remaining bun halves.

10. 10

    Serve immediately and enjoy!