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Preparation
in 45 minutes
Cooking
in 20 minutes
Temperature
200 °C
- Pre-heat the oven to 200°C and bake the bread rolls for 10 minutes.
- Cut the sweet potato into 1 cm thick slices. Spread with olive oil and season with salt.
- Roast the sweet potato slices in the oven for 20 min.
- Cut the carrot into thin slices or sticks.
- Combine vinegar, sugar and salt.
- Pour the mixture over the roots and let marinate for approx. 20 min.
- Cut the rolls in half.
- Spread some cream cheese on the bottom half.
- Top with 1-2 sweet potato slices, pickled roots and roasted sunflower seeds.
Ingredients
1
sweet potato
1
tbsp
olive oil
1
pinch/es of
salt
1
carrot
3
tbsp
white vinegar
1
tbsp
cane sugar
1/4
tsp
salt
200
g
cream cheese, vegan
1
handful
sunflower seeds
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No soya added
Palm oil free
Wheat free
Vegan
Vegetarian
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in this recipe
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