Sweet potato toast with steak, roasted peppers, and arugula
Votes: 10
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 90, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 10 G., fiber 1 G., cholesterol 10 mg, sodium 130 mg, sugar 2 G.
Calories 90, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 10 G., fiber 1 G., cholesterol 10 mg, sodium 130 mg, sugar 2 G.
These unusual sandwiches are based on sweet potato toast. The sweet potato is sliced flat and baked in the oven. The resulting toasts can then be used to make sandwiches immediately, or frozen and reheated in a toaster oven like bread. Top with roasted bell peppers, thinly sliced cooked steak, and arugula dressed with olive oil and hot sauce. Its piquant flavor will complement the bell peppers and sweet potato perfectly. These sandwiches are perfect for everyday eating or as an appetizer for special occasions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium sweet potatoes (about 0.5 kg total)
- 1 tbsp olive oil + extra for drizzling
- 100 g thinly sliced fried sweet peppers, without liquid (about 1/3 cup)
- 110 g cooked sirloin or skirt steak, thinly sliced
- 1/3 cup arugula or watercress
- Hot sauce, for serving
We recommend
Recipes with similar ingredients: sweet potato, sweet pepper, beef, hot sauce, watercress, arugula
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Trim the four long sides of each sweet potato so they are square and lay flat on the cutting board. Slice the sweet potatoes lengthwise into 1-cm-thick slices, approximately 12 x 5 cm (you should get about 3 slices from each potato).
- In a medium bowl, gently toss the sweet potato slices with olive oil and a pinch of salt to coat them evenly. Place them on a baking sheet and bake, turning halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Transfer the sweet potato slices to 2 plates. You can bake the toast ahead of time and freeze it in an airtight container for up to 4 days. Reheat in a toaster before serving..
- Arrange the roasted peppers on the toast and top with the steak slices. In a small bowl, toss the arugula with a little olive oil and hot sauce, then place on the steak. Season with salt and pepper to taste. Serve immediately.
Categories:
Recipe collections
Similar recipes
