Sweet Potato-Bun Cucumber and Eggplant Sando

A refreshing and filling all-veggie sando.


  • 1 pre-prepped Sweet Potato Sando bun, long and thin style
  • 1/4 Chinese eggplant, cut into thin 5 mm slices
  • 1/2 Persian cucumber, cut into thin 5 mm slices
  • 1/2 cup of fresh lettuce blend of your choice
  • 1/2 small tomato, cut into thin slices
  • 2-3 small red onion slices (approximately 1/4 cup)
  • 1/2 mini pepper (I used yellow) cut into thin strips (roughly 1/4 cup)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Prep time: 15 minutes
Yields: 1 sando (serving size will vary depending on size of sweet potato)


  1. Heat olive oil and eggplant slices on medium high heat, browning on both sides, about 5 minutes per side. Season with salt and pepper and set aside.
  2. Sprinkle 1/2 of the garlic powder, onion powder, and Italian seasoning inside the Sweet Potato sando bun.
  3. Layer the rest of the ingredients evenly across one half of the sando bun in the following order: lettuce, then eggplant, then cucumber slices, then red onion slices, tomato slices, and bell peppers. Sprinkle last of the garlic powder, onion powder, and Italian seasoning plus additional salt and pepper to taste, and then sandwich the sweet potato halves together. Enjoy!

Yasmine’s Notes:
While I enjoy this sando for its simple veggie ingredients alone, you can easily customize it to your liking– smoked turkey or ham; roast beef or salmon; olives, avocado, mustard, ketchup, mayo; whatever floats for you!


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