Servings: 4 2
- 1 Medium Sweet Potato
- 3 Cups Vegetable Broth
- 4 Slices Food For Life Whole Sprouted Grain and Seed Bread
- 1 Whole Carrot
- 1/2 Small Yellow Onion
- 1 small Beet
- 1/2 tsp Liquid Smoke
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Pure Maple Syrup
- Ground Red Pepper to taste Adds spice, optional
- 2 Tbsp Nutritional Yeast
Add 2 Cups of the broth to a pan. Bring to a simmer and set to medium heat. Add liquid smoke, onion powder, garlic powder, maple syrup, and red pepper. Stir to incorporate.
Cut 4 thin slices of the sweet potato and remove peel. Add sliced sweet potato to the simmering broth. Cook until it begins to soften, turn and cook the other side briefly. This takes only several minutes depending on the thickness of your slices. Do not over cook. The sweet potato should be slightly tender, (al dente like pasta) not mushy.
While the sweet potato slices are simmering in the broth, preheat your airfryer if it requires preheating. Cut the onion into thin slices. Peel the carrot. Cut ribbons of carrot buy running the vegetable peeler lengthwise as if you are peeling it. Wrap the remaining raw sweet potato in plastic wrap and microwave for 1-3 minutes. Check regularly for softness. When it's cooked through and soft, remove from microwave and remove plastic wrap. Allow to cool slightly before handling. Peel the skin away, mash the sweet potato and drop into a blender. **If microwaving your sweet potato in plastic wrap is a concern, plan ahead and bake it after you have removed the slices. Add the onion slices and carrot ribbons to the simmering broth to briefly marinate, about 30 seconds. Remove and add the onion and carrot to your airfryer and cook until crispy. 1-2 minutes depending on your airfryer. Check regularly to prevent burning.**If you do not have an airfryer, cook the onion and carrot in the broth until tender. They will still be delicious! Add the remaining cup of broth to your pan of simmering broth and heat through, then use a spatula to scrape all of the broth into the blender with the mashed sweet potato. Add the nutritional yeast. Blend until smooth. If it is too thick to pour, add additional broth to thin.Rinse the pan and add the beet slices and enough water to cover. Bring to a simmer to cook the beets until tender but not mushy. Remove and set aside.
Use a glass or cookie cutter to cut bread rounds from the center of the bread slices. Toast the bread rounds.
Assemble your sliders. Add the sauce! Its magic!
The crust of the Food For Life Sprouted Seed and Grain Bread is delicious. I toast it to use as croutons in soup. The crusts add wonderful flavor to the sliders too. Simply quarter a toasted slice rather than cutting rounds from the center to incorporate the crust. Only two slices are needed in that case, rather than 4.
The microgreens can be replaced with your favorite green. My second choice is arugula. Yum!
Beets have the same health benefits as greens and I try to incorporate them into my meals when I can. They have an distinct earthy taste. If you are not a fan of beets, they are easily replaced or eliminated. This is your sandwich. Add the whole foods you love.
Calories: 103kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 189mg | Potassium: 364mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8057IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg