– Purple Sweet Potato and Salmon Sandwiches – These are great for a quick lunch but also as an appetizer at a dinner party!
If you follow me on instagram, you might have already seen this pop up on my feed. This recipe was whipped up one day when I was in a rush for lunch and didn’t have much time to make it. All I had was some meal-prepped purple sweet potato coins and a can of salt-free wild salmon from Trader Joe’s.
So I mixed up a salmon “salad” with a bunch of ingredients/seasonings, spread it on my sweet P coins, and hoped it turned out good. And OMG it was so good! So I needed to share with you guys!
Instead of mayo, I used mashed avocado to make the salad mixture creamy, and also to add extra healthy fats, because fats are the best!
It was also surprisingly filling! I had 3 little sandwiches (one of which I left open-faced) and made a side-salad as well, but it was so filling that I didn’t even eat the salad.
This would also make a really cute appetizer for a dinner party if you leave the sandwiches open-faced!
There’s really nothing more I can say about this recipe, so let’s get to it!
- 1 large purple sweet potato
- 1 tbsp coconut oil or avocado oil
- 1 can wild salt-free salmon
- 1 Avocado
- 2 tsp nutritional yeast
- 2 tsp Garlic Powder
- 1/2 tsp coconut aminos or tamari
- 1/4 tsp fish sauce
- 1 lime, squeezed
- a pinch himalayan pink salt
- 1 tbsp raisins (optional, but highly recommend for a little sweetness)
Preheat the oven to 400 degrees.
Slice the sweet potato into “coins” and lay them out on a parchment-lined baking sheet. Drizzle the avocado oil and some salt over the coins and place in the oven for 35 minutes.
Prepare the salmon salad mixture – Mash the avocado in a bowl until it’s smooth. Then add in the rest of the ingredients and mix until well combined.
Once the sweet potato coins are done, top them with the salmon mixture. You can have them as open-face or closed sandwiches. They’re super filling and make a great lunch/dinner meal, or serve them as an appetizer at a dinner party!
I hope you guys enjoy this recipe and make sure to share on the ‘gram if you do!