Pumpernickel sandwich with sweet potatoes and honey-rosemary topping

Ingredients for 1 servings:

• 150 g sweet potatoes
• 5 g rapeseed oil
• Sea salt and pepper, black
• 75 g ricotta
• 5 g honey
• ½ tsp rosemary, fresh or dried
• 70 g beetroot, whole, pre-cooked
• 10 g cranberries, dried
• 80 g pumpernickel
• 25 g low-fat cream cheese
• 20 g lamb’s lettuce

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Meta-Type Delta, vegetarian

Preheat the oven to 190°C. Line a baking sheet with baking paper. Wash and peel the sweet potatoes, trim the ends, and cut the tubers into finger-thick slices. Brush the slices with oil, season with sea salt and pepper, and arrange on the baking sheet. Bake the sweet potatoes for about 20 minutes until golden brown. Alternatively, the sweet potatoes can be boiled with the skin on in a saucepan with a little water for about 25 minutes. After cooking, peel the sweet potatoes, let them cool briefly, and brush them with rapeseed oil. Mix the ricotta with the honey and half a teaspoon of rosemary, and season with sea salt and black pepper. Thinly slice the beetroot. Roughly chop the cranberries. Spread all the pumpernickel slices with the honey-rosemary ricotta and cream cheese. Top half of the slices with sweet potatoes and beetroot and spread with a little honey-rosemary ricotta. Sprinkle the remaining bread slices with the cranberries. Wash the lamb’s lettuce, pat dry, and top the pumpernickel slices with lamb’s lettuce. Fold two slices of bread with different toppings together to make a breakfast sandwich. The sandwich contains approximately 597 kcal per serving.