Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium sweet potato (about 8–10 oz / 225–280 g), sliced into 0.5 cm coins
- 1 tbsp olive oil, divided
- 1/4 tsp smoked paprika, 1/4 tsp kosher salt, pinch black pepper
- 3 oz (85 g) plain cream cheese, softened
- 1 1/2 tbsp sweet chili sauce
- 1 tsp fresh lime juice
- 2 multigrain bagels, split
- 1/2 cup (loosely packed) baby spinach
- 1/2 cup (about 40 g) finely shredded red cabbage
- 1 tsp rice vinegar or apple cider vinegar
- Pinch of salt and sugar (for cabbage, optional)
- Optional: 1 tsp toasted sesame seeds or pepitas for garnish
Do This
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- 2. Toss sweet potato coins with 2 tsp olive oil, smoked paprika, salt, and pepper. Roast 18–22 minutes, flipping halfway, until tender and lightly browned.
- 3. While they roast, mix cream cheese, sweet chili sauce, and lime juice until smooth and spreadable.
- 4. Toss shredded red cabbage with remaining 1 tsp olive oil, vinegar, and a small pinch of salt and sugar. Let it sit to slightly soften.
- 5. Toast multigrain bagel halves until golden, 3–5 minutes.
- 6. Spread sweet chili cream cheese on each bagel half. Layer spinach, roasted sweet potato coins, and crunchy red cabbage.
- 7. Sprinkle with sesame seeds or pepitas if using, press tops on, and serve right away.
Why You’ll Love This Recipe
- Balanced flavors: sweet roasted sweet potato, tangy-sweet chili cream cheese, and fresh, crunchy veggies in every bite.
- Hearty and satisfying, yet loaded with colorful vegetables for a feel-good meal.
- Perfect for breakfast, lunch, or light dinner and easy to meal-prep in parts.
- Endlessly adaptable: make it spicier, vegan, or protein-packed with simple tweaks.
Grocery List
- Produce: 1 medium sweet potato, baby spinach, red cabbage, 1 lime (optional but recommended)
- Dairy: Plain cream cheese
- Pantry: Multigrain bagels, sweet chili sauce, olive oil, smoked paprika, kosher salt, black pepper, rice vinegar or apple cider vinegar, sugar (optional), toasted sesame seeds or pepitas (optional)
Full Ingredients
Roasted Sweet Potato Coins
- 1 medium sweet potato (about 8–10 oz / 225–280 g), scrubbed (no need to peel)
- 2 tsp olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Sweet Chili Cream Cheese
- 3 oz (85 g) plain cream cheese, softened to room temperature
- 1 1/2 tbsp sweet chili sauce
- 1 tsp fresh lime juice (or lemon juice)
- Pinch of kosher salt, to taste
Crunchy Veggie Toppings & Bagels
- 1/2 cup (about 40 g) finely shredded red cabbage
- 1 tsp olive oil
- 1 tsp rice vinegar or apple cider vinegar
- Small pinch kosher salt
- Small pinch sugar (optional, for balance)
- 1/2 cup loosely packed baby spinach leaves (about 15 g)
- 2 multigrain bagels, split horizontally
- Optional garnish: 1–2 tsp toasted sesame seeds or pepitas
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the sweet potato
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Scrub the sweet potato well under running water, then pat it dry. Slice it into even coins about 1/4 inch (0.5 cm) thick, so they roast at the same rate and fit nicely on the bagel slices.
Place the sweet potato coins in a bowl. Drizzle with 2 teaspoons olive oil, then sprinkle on the smoked paprika, kosher salt, and black pepper. Toss thoroughly until every slice is lightly coated and the seasoning is evenly distributed.
Step 2: Roast the sweet potato coins until tender and caramelized
Spread the seasoned sweet potato coins in a single layer on the prepared baking sheet. Make sure they are not overlapping, which helps them brown instead of steam. Slide the tray into the preheated oven and roast for 18–22 minutes, flipping each coin once at the halfway point.
The sweet potatoes are done when they are tender in the center (a fork slides in easily) and the edges are lightly browned and starting to caramelize. If needed, roast for an extra 2–3 minutes, checking frequently to avoid burning. Set aside to cool slightly while you prepare the other components.
Step 3: Mix the sweet chili cream cheese
While the sweet potatoes are roasting, make the flavored cream cheese. Add the softened cream cheese to a small bowl. Using a spoon or small spatula, mash and stir it until smooth and creamy, with no big lumps.
Add the sweet chili sauce and lime juice to the bowl. Stir thoroughly until the mixture is completely combined and a pale, peachy-pink color. Taste and add a small pinch of salt if needed, depending on how salty your cream cheese and sweet chili sauce are. Set aside at room temperature so it stays spreadable.
Step 4: Toss the crunchy red cabbage
Place the finely shredded red cabbage in a small bowl. Drizzle with 1 teaspoon olive oil and 1 teaspoon rice vinegar. Add a small pinch of salt and, if you like a touch of sweetness to balance the vinegar, a tiny pinch of sugar.
Toss well with a fork or your fingers, gently massaging the cabbage for about 30 seconds. This softens it just slightly while keeping it crunchy, and helps the color become vivid and glossy. Let it sit at room temperature for at least 5 minutes so the flavors can mingle.
Step 5: Toast the multigrain bagels
When the sweet potatoes are nearly finished roasting, split the multigrain bagels in half horizontally if they are not pre-sliced. Toast the bagel halves in a toaster, toaster oven, or under the broiler until golden and crisp around the edges, about 3–5 minutes depending on your equipment.
If using a broiler, place the bagel halves cut-side up on a baking sheet and watch them carefully, as they can go from perfect to burnt quickly. Lightly toasted bagels provide a sturdy base and a satisfying contrast to the creamy and soft toppings.
Step 6: Assemble the sweet chili veggie bagels
Spread a generous layer of sweet chili cream cheese over the cut side of each toasted bagel half, dividing it evenly between the four halves. Place a small handful of baby spinach on the bottom halves, pressing it lightly into the cream cheese so it stays in place.
Layer the roasted sweet potato coins over the spinach, slightly overlapping them to cover the surface. Top with a fluffy mound of the crunchy red cabbage. If you like, sprinkle toasted sesame seeds or pepitas over the cabbage for extra crunch and a nutty finish.
Cap each sandwich with its top bagel half. Gently press down so the fillings nestle together. Serve immediately while the bagels are warm and the sweet potatoes are still slightly toasty.
Pro Tips
- Slice evenly: Aim for sweet potato coins that are the same thickness so they cook at the same speed and stack neatly on the bagel.
- Soften the cream cheese: Let the cream cheese sit out for 15–20 minutes before mixing. It will blend more smoothly with the sweet chili sauce.
- Adjust the heat level: For extra kick, add a pinch of red pepper flakes or a few drops of hot sauce to the sweet chili cream cheese.
- Keep the crunch: Assemble just before serving so the cabbage and spinach stay crisp and the bagel does not absorb too much moisture.
- Warm vs. room temperature: This sandwich is best with warm bagels and sweet potatoes contrasted by cool, crunchy veggies and cream cheese.
Variations
- Vegan version: Use your favorite dairy-free cream cheese and ensure your sweet chili sauce is vegan. The rest of the recipe is naturally plant-based.
- Protein boost: Add a fried or poached egg, thin slices of baked tofu, or a sprinkle of roasted chickpeas between the spinach and sweet potatoes.
- Extra fresh crunch: Add thin slices of cucumber or radish along with the cabbage for an even more refreshing bite.
Storage & Make-Ahead
For best texture, assemble the bagels just before serving. You can, however, prepare the components in advance. Store roasted sweet potato coins in an airtight container in the refrigerator for up to 4 days; reheat briefly in a 350°F (175°C) oven or toaster oven for 5–7 minutes to restore some crisp edges. The sweet chili cream cheese can be made up to 5 days ahead and kept in the refrigerator in a covered container; let it sit at room temperature for 10–15 minutes before spreading so it softens. The dressed cabbage is best within 1 day, but you can store it for up to 2 days; it will soften slightly over time. Do not store fully assembled bagels, as the bread will become soggy and the vegetables will lose their crunch.
Nutrition (per serving)
Approximate values per serving (one fully loaded bagel sandwich): about 550 calories; 23 g fat; 74 g carbohydrates; 8 g fiber; 16 g protein; 12 g sugar; 780 mg sodium. Actual values will vary based on the exact bagels, cream cheese, and sweet chili sauce you use.
