Vegan Rainbow Roast Vegetable Sandwich

A nourishing sandwich with roast vegetables, avocado, and pesto.

A hearty vegan sandwich filled with roasted vegetables, avocado, beetroot hummus, and kale pesto, perfect for a wholesome, nutritious lunch.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 2 large sandwiches

Full Ingredient List

  • 1 cup butternut pumpkin
  • 1 red bell pepper
  • 1 zucchini
  • extra virgin olive oil
  • 1 avocado
  • 1 carrot
  • 1/2 cup alfalfa sprouts
  • 1 x 400g can chickpeas
  • 1/2 beetroot
  • 1 teaspoon smoked paprika
  • 1 cup kale leaves
  • 1/2 cup roast almonds
  • 4 thick slices sourdough bread
  • salt
  • pepper

Roasted Vegetables

Tools and Equipment

  • baking tray
  • oven

Ingredients

Quantity Name Preparation Notes Substitutions
1 cup butternut pumpkin sliced into 5mm thick slices
1 red bell pepper quartered and seeded green bell pepper
1 zucchini sliced into 5mm thick slices
as needed extra virgin olive oil avocado oil

Instructions

  1. Step 1: Preheat the oven to 180C.
  2. Step 2: Place the sliced pumpkin, zucchini, and quartered red bell pepper on a lined baking tray. Drizzle with extra virgin olive oil. (Tips: Ensure the vegetables are spread out evenly.)
  3. Step 3: Roast in the oven for 20 minutes or until the vegetables are tender. (Tips: Check the vegetables halfway and stir if needed to ensure even cooking.)

Beetroot Hummus

Tools and Equipment

  • food processor

Ingredients

Quantity Name Preparation Notes Substitutions
400g can chickpeas drained and rinsed cooked dried chickpeas
1/2 beetroot blanched and peeled canned beetroot
1 teaspoon smoked paprika

Instructions

  1. Step 1: Add the chickpeas, half a blanched beetroot, and smoked paprika to a food processor.
  2. Step 2: Blend until smooth and set aside. (Tips: Adjust seasoning to taste with salt and pepper.)

Kale Pesto

Tools and Equipment

  • food processor

Ingredients

Quantity Name Preparation Notes Substitutions
1 cup kale leaves loosely packed, washed spinach
1/2 cup roast almonds pine nuts
3 tablespoons or water extra virgin olive oil nut oil

Instructions

  1. Step 1: Combine kale leaves, roasted almonds, and extra virgin olive oil in a food processor.
  2. Step 2: Blend until combined, adding water if needed to reach desired consistency. (Tips: Taste and adjust seasoning if necessary.)

Assembling the Sandwich

Tools and Equipment

  • toaster

Ingredients

Quantity Name Preparation Notes Substitutions
4 thick slices sourdough bread toasted whole grain bread
1 avocado sliced guacamole
1 carrot coarsely grated
1/2 cup alfalfa sprouts rinsed

Instructions

  1. Step 1: Toast the bread slices. (Tips: Use a toaster or grill pan for best results.)
  2. Step 2: Spread beetroot hummus on two slices and kale pesto on the other two slices. (Tips: Spread evenly for full taste with each bite.)
  3. Step 3: Arrange roasted and raw vegetables on the bread slices as desired. (Tips: Layer avocado, grated carrot, and alfalfa sprouts on top of roasted vegetables.)
  4. Step 4: Assemble the sandwich and enjoy immediately. (Tips: Best served warm.)

Nutritional Information

  • Calories: 859 kcal
  • Protein: 25 g
  • Fat: 58 g
  • Carbohydrates: 73 g
  • Fiber: 26 g
  • Sugar: 18 g

Additional Information

Notes: This vegan sandwich is both filling and nutritious, offering a great alternative to traditional deli-style options.

Background: This sandwich brings together the vibrant colors and nutritious benefits of fresh and roasted vegetables, enhanced by two homemade spreads: beetroot hummus and kale pesto.

Geographic Region: American

Seasonality: Autumn

Occasion: Lunch

Recommended Pairings

  • herbal tea
  • vegetable soup

Tags

vegan lunch dinner sandwich healthy fresh roasted vegetables easy quick American cuisine nutritious