Tandoori Sweet Potato Sandwich
[Vegan, Gluten-Free]

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.