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.