Cumin-Spiced Broccolini Ciabatte
with Sweet Potato Chips & Harissa Mayo
Earthy broccolini and mild sweet potatoes are a match made in heaven. This hearty cumin-seasoned sandwich gives big comfort-food nostalgia with an influx of interesting flavors.
INGREDIENTS
- 1 sweet potato, thinly sliced
- 1 lemon, zested and juiced (divided)
- 1 red onion, peeled and thinly sliced
- 2 garlic clove, peeled and thinly sliced
- 1 tsp ground cumin
- 8 oz broccolini, roughly chopped
- 1/4 cup vegan mayo
- 1 tbsp harissa paste
- 2 ciabatta bread, halved
- 3 tbsp olive oil*
- Salt*
- Pepper*
INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potato, lemon zest, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until sweet potato chips are tender and beginning to brown, 15 to 20 minutes, rotating halfway through. (4-serving meal: use 2 tbsp olive oil)
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion, garlic, and a pinch of salt and pepper and cook until onions are translucent, 5 to 7 minutes. Add cumin and broccolini and cook until tender, 8 to 10 minutes. Turn off heat, add lemon juice, and cover to keep warm. (4-serving meal: use ¼ cup olive oil)
Stir together mayo, harissa, and a pinch of salt in small bowl.
Place ciabatte, cut side up, directly on oven rack and toast until golden, 2 to 3 minutes. Spread harissa mayo on top and bottom halves of toasted ciabatte. Place bottom half on each plate, add 5 to 6 sweet potato chips, top with cumin-spiced broccolini, and close sandwiches. Serve with extra sweet potato chips. Enjoy!
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