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This Hawaiian Sweet Potato Sandwich is a healthy summer barbeque recipe! This vegan sandwich is bursting with flavor thanks to two sauces! | CatchingSeeds.com

Hawaiian Sweet Potato Sandwiches

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 sandwiches 1x
  • Category: Entree
  • Method: Barbecue
  • Cuisine: Hawaiian

Description

This Hawaiian Sweet Potato Sandwich is a healthy summer barbeque recipe! This vegan sandwich is bursting with flavor thanks to two sauces! | CatchingSeeds.com


Scale

Ingredients

  • 2 large sweet potatoes (, cut into 1/4 inch rounds)
  • 1 small pineapple (, peeled and cut into rounds)
  • 4 gluten free hamburger buns
  • Handful of mixed greens

For the teriyaki sauce:

  • 1/2 cup liquid aminos
  • 1/2 cup water
  • 1/2 cup no sugar added apricot jam
  • 1/4 cup maple syrup
  • 3 tablespoons unseasoned rice vinegar
  • 4 cloves garlic (, minced)
  • 1 tablespoon grated ginger
  • 1 tablespoon plus 1 teaspoon arrowroot starch mixed with 1 tablespoon water

For the Hawaiian Sauce:

  • 1/2 cup raw cashews (, soaked overnight)
  • 1/4 cup no sugar added apricot jam
  • 1/4 cup water
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon freshly squeezed lime juice
  • Pinch salt

Instructions

  1. In a saucepan, combine all of the teriyaki sauce ingredients, except the arrowroot starch mixture. Bring to a simmer. Remove from the heat and whisk in the arrowroot starch and water mixture. Return to the heat and bring back to a simmer. Remove 2 tablespoons of the teriyaki for the Hawaiian Sauce and set aside.
  2. Light the barbeque and set it to high heat. Oil the grill grates and place the potato rounds over direct heat. Cook 7-10 minutes per side or until the sweet potatoes are softened and have good grill marks. Remove from the grill and place in a pan. Pour the warm teriyaki sauce over the hot potatoes and set aside to marinate.
  3. While the potatoes are marinating, place the pineapple slices over direct heat on the grill. Grill 7-10 minutes per side or until the pineapple is cooked through and has developed grill marks. Remove from the barbeque and set aside.
  4. While the pineapple is grilling, drain and rinse the cashews. Add them to a blender with the remaining Hawaiian Sauce ingredients. Blend until silky smooth. Set aside.
  5. Add the buns to the grill, cut side down, and cook until gently toasted, about 1-2 minutes. Remove from the grill and spread the Hawaiian sauce on both sides of the bread. Add a handful of spring mix to the bottom bun and then top with several sweet potato rounds. Top with a slice of pineapple and then the top bun. Serve immediately.

Keywords: teriyaki, healthy, pineapple, grilled, gluten free, vegan, dairy free, sauce, vegetarian, summer