Rainbow roast vegetable sandwiches
Epic vegan-friendly sandwich packed with roast vegetables, avocado and pesto.
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.
Nutrition
Serving: 1 large sandwich | Calories: 859kcal | Carbohydrates: 73g | Protein: 25g | Fat: 58g | Sodium: 83mg | Potassium: 1962mg | Fiber: 26g | Sugar: 18g | Vitamin A: 15515IU | Vitamin C: 128mg | Calcium: 243mg | Iron: 7mg