Sweet Potato Bahn Mi

5 from 3 votes

Sweet Potato Bahn Mi

This fabulous sandwich is inspired by a similar sandwich I had at the Yodelin Broth Company in Leavenworth, Washington. It is probably the best sandwich ever! Complex flavors but oh, so easy to make!

Course: Main Course, Sandwiches and Handhelds

Cuisine: Asian, Gluten-Free, Nut-Free

Keyword: Baguette, Herbs, Sweet Potato

Servings:

Calories: 347.2kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

1 sweet potato baked and cooled, either in oven or microwave, cut crosswise into ¼-inch rounds
1 baguette whole-grain, gluten-free if sensitive
2 carrots thinly sliced or spiralized
1 chioggia beet thinly sliced or spiralized
1 purple daikon or watermelon radish thinly sliced or spiralized
½ cucumber thinly sliced or spiralized
2 cups sprouts or shredded lettuce
½ bunch Thai basil or other basil
½ bunch mint
½ bunch cilantro
sriracha sauce
1 lime cut into wedges

Sesame Miso Dressing

⅓ cup aquafaba liquid drained from a can of chickpeas, or other light-colored bean
⅓ cup brown rice vinegar
2 tbsp miso
1 tbsp date paste or maple syrup
3 tbsp toasted sesame seeds
1 tsp soy sauce or tamari

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Instructions

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)

Make Dressing

Combine all of the dressing ingredients into a blender and blend until smooth. Chill until needed.

Prepare Baguette

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.

Assemble Sandwich

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!

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