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

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

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

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

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