Rainbow roast vegetable sandwiches
Epic vegan-friendly sandwich packed with roast vegetables, avocado and pesto.
Servings: 2 large sandwiches
Ingredients
Vegetables
- 1 cup butternut pumpkin, or ¼ of a large butternut pumpkin
- 1 red bell pepper / capsicum, quartered and seeded
- 1 zucchini
- extra virgin olive oil, as needed
- 1 avocado
- 1 carrot
- ½ cup alfalfa sprouts
Beetroot hummus
- 1 x 400g can chickpeas
- ½ beetroot
- 1 teaspoon smoked paprika
Kale pesto
- 1 cup kale leaves or other salad greens, loosely packed
- ½ cup roast almonds
- 3 tablespoons extra virgin olive oil, or water
Bread
- 4 thick slices sourdough bread, or bread of choice
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.
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
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