Vegan Sweet Potato and Kale Breakfast Sandwich
Sick of sad, lifeless breakfast sandwiches? This one is a game-changer. Roasted sweet potatoes bring the sweetness, kale adds crunch, and a creamy spread ties it all together. No weird fake meats, no mystery ingredients—just real, delicious food. The sweet potato slices caramelize perfectly, while the kale gets lightly sautéed for extra flavor. All of this gets stacked on toasted bread with a kick of garlic and a hint of spice. Who knew eating plants could be this satisfying? Wake up, grab a napkin, and get ready for a breakfast that actually fuels your day.
Vegan Sweet Potato and Kale Breakfast Sandwich
A hearty, sweet-savory breakfast sandwich made with roasted sweet potatoes, garlicky kale, and a flavorful spread on crisp toasted bread.
Ingredients
For the Roasted Sweet Potatoes:
- 1 small sweet potato peeled and sliced into ¼-inch rounds
- 1 tsp olive oil for that golden crispiness
- ½ tsp smoked paprika for depth
- ¼ tsp garlic powder because garlic belongs in everything
- ¼ tsp sea salt for balance
For the Sautéed Kale:
- 1 cup chopped kale stems removed
- ½ tsp olive oil
- 1 garlic clove minced
- Pinch of red pepper flakes for a little heat
- ¼ tsp lemon juice for brightness
For the Sandwich:
- 4 slices whole-grain or sourdough bread
- 1 tbsp Dijon mustard or hummus adds creaminess
- ½ avocado mashed (extra richness)
- ½ tsp lemon juice
- Salt & black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sweet potato slices with olive oil, smoked paprika, garlic powder, and salt.
- Spread them on a baking sheet and roast for 12 minutes, flipping halfway through.
- While they roast, heat a small skillet over medium heat and add olive oil.
- Sauté garlic for 30 seconds, then add kale and red pepper flakes.
- Cook for 2-3 minutes until wilted, then squeeze in lemon juice.
- Toast the bread until golden brown.
- Mix mashed avocado with lemon juice, salt, and black pepper.
- Spread Dijon mustard (or hummus) on one slice of each sandwich.
- Layer sweet potatoes, sautéed kale, and mashed avocado onto the bread.
- Top with the second slice, press lightly, and slice in half.
- Eat immediately, because waiting makes no sense.
Notes
Nutritional Values (Per Serving)
- Calories: ~390
- Total Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120% DV
- Iron: 14% DV
- Potassium: 18% DV
- Vitamin C: 10% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Want it crispier? Roast the sweet potato longer for a caramelized effect.
- Need extra protein? Add a slice of tempeh or a sprinkle of hemp seeds.
- Make it spicy? Drizzle with hot sauce or add extra red pepper flakes.
- Gluten-free? Swap in gluten-free bread.
