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Tandoori Sweet Potato Sandwich [Vegan, Gluten-Free]

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Put an interesting spin on your usual lunch with this tandoori sweet potato sandwich. Sweet potato is soaked in a flavor-packed marinade and then roasted until perfectly crisp on the outside — and the packs quite a punch! Serve the tandoori sweet potatoes hot with a creamy mint chutney while the crispness still lasts! It’ll still taste great when it goes cold and soft, but then, why would you let such deliciousness sit out for that long without purpose?

Tandoori Sweet Potato Sandwich [Vegan, Gluten-Free]



Cook Time



For the Marinade:

  • 14 ounces sweet potato
  • 1/4 cup vegan yogurt
  • 1/4 teaspoon garam masala
  • A pinch of turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon lemon juice
  • 1 teaspoon vegetable oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, grated
  • Salt, to taste

For Grilling:

  • Vegetable oil, to spray/to brush

For the Mint Chutney:

  • 1/4 cup mint leaves
  • 1/4 cup fresh coriander
  • 1 garlic clove
  • 1-inch piece of ginger
  • 1 green chili
  • 2 tablespoons onion, chopped
  • 1/2 cup vegan yogurt
  • A pinch of cumin powder
  • Salt, to taste

To Assemble the Sandwich:

  • 4-6 slices of sourdough bread (or any other bread), lightly toasted
  • Lettuce
  • Tomatoes, chopped
  • Cucumber, sliced
  • Onion slices
  • Fresh coriander, chopped


To Make the Tandoori Sweet Potatoes:

  1. Chop up the sweet potato into 1-inch thick slices, then quarter each slice. Steam until tender, but still firm. Cool slightly, peel, and set aside.
  2. To the cooled sweet potatoes, add all the ingredients for the marinade: yogurt, garam masala, turmeric powder, red chili powder, lemon juice, oil, ginger, garlic, and salt. Stir well and marinate for 30 minutes.
  3. In the meantime, soak some bamboo skewers in water.
  4. Preheat oven to 400°F. Line a baking tray with foil.
  5. Thread the marinated sweet potatoes onto the skewers. Place skewers onto a baking tray. Brush/spray with a tiny bit of oil.
  6. Bake in the preheated oven at 400°F for 20 minutes, turning the skewers over halfway during baking.
  7. Increase heat to 500°F. Alternately, turn on the broil mode. Broil the sweet potatoes for 2 minutes, turning the skewers after a minute.
  8. Serve hot with the mint chutney.

To Make the Mint Chutney:

  1. Place the mint, coriander, green chili, onion, and a little salt in a blender. Puree until smooth.
  2. Whisk the yogurt to remove any lumps. Stir in the blended mint puree. Season with cumin powder and adjust salt. Refrigerate for up to a week.

To Assemble the Sandwich:

  1. Line a toasted bread with lettuce leaves. Top with the tandoori sweet potatoes, chopped tomatoes, cucumber slices, onion slices, and a generous drizzle of mint chutney. Garnish with chopped cilantro. Top with another toasted slice of bread and serve.





Exotic and everyday foods with a Indian twist. Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.



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