The perfect sandwich for fall! Roasted sweet potatoes pair nicely with cilantro cashew cream and toasted pumpkin seed oil dressed baby spinach.
1 large sweet potato; scrubbed,peeled, and sliced into rounds
1 Tbsp. olive oil
2 handfuls baby spinach, washed and dried well
1 1/2 tsp toasted pumpkin seed oil
kosher salt and pepper
2 Tbsp. cilantro cashew cream, recipe follows
4 slices gluten-free & vegan bread, I used a light Teff loaf that I baked