As we round out one year of COVID, one year of the meal plan, and one year of working from home, I'm reminded how much this space, and food in general, has been a life line these past 12 months. Watching the time pass as our meals, and cooking style, shifted through the seasons. Spring 2021 has sprung, and with that comes a slow shift back to simple, veggie packed meals. 

This sandwich has become a house favourite since we first discovered a version of it on Jesse's original blog several years ago. I'm always looking for unique ways to devour the fresh loaves of sourdough we have on the go, and this definitely hits the craving. 



sunflower seed 'tzatziki'
1 avocado
2 small sweet potatoes, sliced into 1/4" rounds lengthwise
hot sauce, preferably this miso one
8 slices of toast

sunflower seed 'tzatziki' //
1/2 cup sunflower seeds
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
2 tbsp chopped fresh dill
1/3 cup diced cucumber, seeds removed

What to do:

Toss the potato slices in olive oil, salt and pepper. Roast for ~20 minutes at 400. Set aside.

Make the sunflower spread. In a vitamix, combine the seeds, lemon juice, olive oil, salt and pepper. Blitz until combined and smooth. Transfer to a bowl and stir in the dill and cucumber. Set aside.

To assemble your sandwich, spread hot sauce on one piece of toast. Top with sunflower spread. On the other piece of toast, mash 1/4 of the avocado and top with the sweet potato slices. Assemble both slices together and enjoy!