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Roasted Sweet Potato Avocado Rolls with Feta

Crisp toasted roll halves spread with lime-bright smashed avocado, topped with caramelized cumin-spiced sweet potato, red pepper and salty feta.

Roasted Sweet Potato Avocado Rolls with Feta

Ingredients

  • 8 slices256 gWhole-wheat bread4 whole-wheat rolls, split in half
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 medium119 gRed bell pepperdiced
  • 1 whole200 gAvocadopitted and scooped
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 1½ tbsp18 gOlive oil
  • ½ lime, juiced20 gLime juice
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ½ cup chopped8 gFresh cilantrochopped
  • 2½ tbsp20 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the sweet potato and bell pepper with two-thirds of the olive oil, the cumin, the paprika and half of the salt on the baking sheet.
  3. Roast for 25 minutes, stirring halfway, until the sweet potato is tender and browned at the edges.
  4. While the vegetables roast, mash the avocado in a bowl with the lime juice, the remaining half of the salt and the black pepper.
  5. Brush the cut sides of the whole-wheat bread rolls with the remaining third of the olive oil and set them cut side up on a second baking sheet; toast the whole-wheat rolls in the oven for the last 5 minutes of roasting until golden.
  6. Spread the avocado mash over the toasted whole-wheat roll halves.
  7. Top with the roasted sweet potato and bell pepper, then scatter over the feta, pumpkin seeds and cilantro. Serve 2 open halves per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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