Cumin Spiced Broccolini Ciabatta

Preheat oven to 425°F. Add sweet potato, lemon zest, a pinch of salt and pepper, and 1 tbsp olive oil to a foil-lined baking sheet and toss. Roast until sweet potato chips 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, add lemon juice to 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 rolls directly to the oven rack and lightly toast, 2 to 3 minutes. Place ciabatta rolls on serving plates and spread harissa mayo on the top and bottom halves 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. Enjoy!