Rainbow roast vegetable sandwich

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 eaten all of the right stuff so I don’t feel gluggy at the end of the week. 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 Bakers Delight‘s Mixed Seed Sourdough Bread which was delicious fresh but even better toasted. I don’t often eat bread but when I do, I’m picky about it and choose the best. Their sourdough has minimal ingredients and no preservatives which I really appreciate!

If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!

This post was sponsored by Bakers Delight. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.

Print Recipe

5 from 1 vote

Rainbow roast vegetable sandwiches

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings: 2 large sandwiches

Ingredients

Vegetables

• 1 cup butternut pumpkin, or 1/4 of a large butternut pumpkin
• 1 red capsicum, quartered and seeded
• 1 zucchini
• Olive oil, as needed
• 1 avocado
• 1 carrot
• 1/2 cup alfalfa sprouts

Beetroot hummus

• 1 x 400g can chickpeas
• 1/2 beetroot
• 1 tsp smoked paprika

Kale pesto

• 1 cup kale leaves or other salad greens, loosely packed
• 1/2 cup roast almonds
• 1/4 cup olive oil

Bread

• 4 thick slices Bakers Delight Mixed Grain Sourdough

Instructions

• Preheat oven to 180C.
• Slice the pumpkin and zucchini into 5mm thick slices. Quarter and deseed the red capsicum. Place vegetables on a lined baking tray, drizzle with olive oil and bake for 20 minutes or until vegetables are tender.
• Meanwhile, slice the avocado as desired and coarsely grate the carrot. Set aside.
• For the beetroot hummus, add all ingredients to a food processor and whizz until smooth. Remove and set aside.
• For the kale pesto, add the kale, almonds and olive oil to a food processor and whizz until combined.
• Toast the bread and spread hummus on two slices and kale pesto on the other two slices. Arrange raw and roast vegetables on bread as desired. Enjoy immediately.

Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!