Rainbow roast vegetable sandwich
Epic vegan-friendly sandwich packed with roast vegetables, avocado and pesto.
Why have a salad sandwich when you can have a hearty and juicy roast vegetable sandwich with a smoky beetroot hummus and a nutty kale pesto? With the weather cooling down and long work days, I’m craving packable, quick, nutritious and wholesome lunches that will fill me up.
In a busy work week, I like to make sure I’m eating all of the right stuff so I don’t feel gluggy. However, I always find veggie sandwiches a rip-off at cafes as they are so easy and cheap to make at home! Unlike cafes, which skimp on the veggies, this sandwich is packed with 8 vegetables! This includes beetroot, zucchini, pumpkin, capsicum, avocado (fruit or vegetable?), carrot, sprouts and kale.
I used a mixed-seed sourdough bread, which was delicious fresh but even better toasted.
Check out my other easy vegan lunch ideas
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Rainbow roast vegetable sandwiches
Ingredients
Vegetables
- 1 cup butternut pumpkin, or 1/4 of a large butternut pumpkin
- 1 red bell pepper / capsicum, quartered and seeded
- 1 zucchini
- extra virgin olive oil, as needed
- 1 avocado, sliced or mashed
- 1 carrot, grated
- ½ cup alfalfa sprouts
Beetroot hummus
- 1 x 400g can chickpeas, drained
- ½ beetroot, cooked and chopped roughly
- 3 tablespoons hulled tahini, or to taste
- 2 tablespoons extra virgin olive oil, or as needed
- 1-2 teaspoons smoked paprika, or to taste
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Kale pesto
- 1 cup kale leaves or other salad greens, loosely packed
- ½ cup roast almonds
- 3 tablespoons extra virgin olive oil, or water
- Salt and pepper, to taste
Bread
- 4 thick slices sourdough bread, or bread of choice
Instructions
- Preheat oven to 180C.
- Slice the pumpkin and zucchini into 5mm thick slices. Place the pumpkin, zucchini and capsicum on a large lined baking tray. Drizzle the vegetables with olive oil and bake for 20-30 minutes or until all the vegetables are tender.
- For the beetroot hummus, add all ingredients to a food processor and whizz until smooth. Add more oil or water for a thinner hummus. Season with salt and pepper to taste. Remove and set aside.
- For the kale pesto, add the kale, almonds and olive oil to a food processor and whizz until combined. Season with salt and pepper to taste.
- Toast the bread until golden brown. Spread the hummus on two slices of bread and kale pesto on the other two slices of bread. Arrange raw and roast vegetables on bread as desired. Enjoy immediately.
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H Anthea,
What a lovely sandwich. Couple of questions..
Do you make the beet pesto with raw beets or roast them?
Also, do you use raw almonds(with the skin) or blanch them for the kale pesto?
Thank you
Thanks Deborah!
The beetroot was blanched (I’ve now updated the recipe). I used roasted almonds for this recipe (almonds with the skin on) as I prefer the taste of them to raw almonds. Thanks 🙂
These look sooo pretty Anthea and I have to agree with you about the cafe bought sandwiches. I have to shop today : ( so I’ll make sure that I have all the ingredients. Thank you once again for another lovely recipe.