Cumin Spiced Broccolini Ciabatta
with Sweet Potato Chips & Harissa Mayo
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- 1 sweet potato, sliced into thin rounds
- 1 lemon, zested and juiced
- 1 red onion, thinly sliced
- 2 garlic cloves, sliced
- 1 tsp ground cumin
- 8 oz broccolini, finely chopped
- ¼ cup vegan mayo
- 1 tbsp harissa paste
- 2 ciabatta rolls, halved
- Salt and pepper*
- 3 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Step 1- Make the sweet potato chips Preheat oven to 425°F. Add sweet potatoes, lemon zest, a pinch of salt and pepper, and 1 tbsp olive oil to a foil-lined baking sheet, and toss. Roast until potatoes are tender and beginning to brown, 15 to 20 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Rotate the baking sheet halfway through to ensure even cooking.
Add 2 tbsp olive oil to a 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, squeeze lemon juice on the broccolini, and cover to keep warm. (4-serving meal: use 4 tbsp olive oil)
Add mayo, harissa paste, and a pinch of salt to a small bowl and stir to combine.
Add ciabatta directly to the oven rack and lightly toast, 2 to 3 minutes. Place ciabatta on serving plates and spread harissa mayo on the tops and bottoms of the rolls. Add 5 to 6 sweet potato chips to each roll, top with cumin spiced broccolini, and close the sandwiches. Serve with any extra sweet potato chips. Dig in!