This Paleo sandwich or burger with sweet potato, almond pesto and Portobello mushrooms is a recipe you will most definitely like and enjoy during your Paleo diet. What makes it very special is that this recipe is also vegan and gluten free. Give it a shot and let us know what you think!
Feeds: 4 people
Time: 50 minutes
Sweet Potato Sliders:
- 1-2 Large Sweet Potato(s)
- 8 Small Portobello Mushrooms (Cleaned Out)
- Roasted Red Peppers (Small Jar)
- 1 Small Red Onion
- Oil (Of your choosing, coconut or olive oil)
- Salt and Pepper
Pesto with Almonds
- ½ of Roasted Almonds
- 1 Garlic Clove
- 1 Cup Fresh Basil
- ½ Cup Olive Oil
- ½ Tsp Salt
- ½ Cup of Raw Cashews (Soaked for at least 4 hours)
- ¼ Cup of Water
- 2 Tbsp Fresh Squeezed Lemon Juice
First we will prepare the sweet potato sliders. Preheat your oven and slice the sweet potato into round pieces. Put them on a baking sheet and spread some oil, salt and pepper on them. Bake for 25 minutes total, and flip them after 15 minutes. On another baking sheet, add the Portobello mushrooms and add some oil, salt and pepper and bake for 15-20 minutes, until they are soft.
Now we will prepare the almond pesto. Add all the ingredients mentioned above in a food processor/blender and blend until they’re mixed together. Do the same thing for the cashew mayo. In a bowl, mix the entire cashew mayo with 3 Tbsp of the pesto we prepared.
And finally the best part: putting all of them together. Take the sweet potato sliders, place a mushroom on top of it and some slices of red onion and roasted red peppers. Take another sweet potato slider and spread 1 Tbsp of the mayo-pesto mixture we prepared. Place it on top of the first slider and it’s ready to eat! Enjoy the recipe and if you try it, let us know if you liked it or not.