Preparation time: 5 minutes
Cooking time: 10 minutes
1 small sweet potato, washed and sliced
200g low-fat ricotta cheese
1 small Spanish onion, finely diced
8 slices rye bread
1 cup baby spinach leaves
2 large tomatoes, sliced
1. Steam sliced sweet potato in the microwave on HIGH for 5 minutes or until tender.
2. In a small bowl, combine ricotta cheese and Spanish onion. Spread the ricotta mixture over four slices of bread.
3. Top with baby spinach leaves, warm sweet potato and tomato. Place another slice of bread on top.
4. Toast sandwich in a sandwich press for 5 minutes or until golden and warmed through.
PER SERVE: 1380kJ (330cal). Protein 14g. Fat 7g. Carbohydrate 48g. Sodium 790mg. Potassium 440mg. Calcium 205mg. Iron 3mg. Fibre 8g.
Recipe sourced from The RECORD