Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
1sweet potatobaked and cooled, either in oven or microwave, cut crosswise into ¼-inch rounds
1baguettegluten-free if sensitive
2carrotsthinly sliced or spiralized
1chioggia beetthinly sliced or spiralized
1purple daikon or watermelon radishthinly sliced or spiralized
½cucumberthinly sliced or spiralized
2cupssproutsor shredded lettuce
½bunchThai basilor other basil
1limecut into wedges
Sesame Miso Dressing
⅓cupaquafabaliquid drained from a can of chickpeas, or other light-colored bean
⅓cupbrown rice vinegar
3tbsptoasted sesame seeds
1tspsoy sauceor tamari
Toast Sesame Seeds
Add your sesame seeds to a dry skillet. Heat over medium heat for 3-5 minutes or until lightly browned, stirring occasionally so they brown evenly. Pour onto a plate and let cool (they may burn if you try to let them cool in the skillet)
Combine all of the dressing ingredients into a blender and blend until smooth. Chill until needed.
Cut baguette crosswise into four equal sections.
Heat baguette in 350°F oven for 5-10 minutes until crispy on the outside but still soft in the inside.
Layer on sliced sweet potato, carrot, beet, radish, cucumber, sprouts or lettuce, and herbs. The more herbs, the better!
Serve with Sesame Miso Dressing, Sriracha, and lime wedge. Pour dressing onto cut surfaces of bread, drizzle on some Sriracha, and squeeze lime over veggies. Enjoy!