Roasted Veggie Sandwich

Posted by in Christmas, Cooking, Lunch/Dinner, Sandwiches/Burgers, Thanksgiving | 0 comments

 

aDSC_0081

 

 

 

Hello & Happy Friday!!

 

 

 

 

With all the leftover foodies from Thanksgiving, we find ourselves trying to salvage all of the holiday amazingness

 

 

The best way to optimize your leftovers.. sandwiches!

 

 

 


 

 

This recipe was inspired by leftovers and the classic roasted root vegetables as I love how they are flavorful, affordable, easy, filling, bright, nutrient dense and just all around the perf eats for the winter months. 

 


 

 

 

 

if you’re looking to improvise with your leftover veggies or are simply need to incorporate more into your diet, I highly recommend this effortless effortless combo for a Roasted Root Vegetable Sammie with Guacamole and Cashew Cheese served with Jalapeño Fries. 

 

 

 

 

 

DSC_0111

 

 

 

Why this recipe rocks:

 

Easy 

Affordable

Can be made in bulk

Texture 

Color

Fun

Spicy

NUTRIENT. DENSE. 

Spicy cashew cheese

 

 

 

 

 

DSC_0081

 

 

 

DSC_0115 (1)

 

 

 

DSC_0073

 

 

 

DSC_0197

 

 

 

DSC_0094

 

 

 

DSC_0174

 

 

 

DSC_0149

 

 

DSC_0105

 

 

 

DSC_0129

 

 

 

 

Root Vegetable Sandwich
Serves 4
Write a review
Print
Ingredients
  1. 1 teaspoon ground ginger
  2. 1 tsp cumin
  3. 1 tsp coriander
  4. 1 teaspoon salt
  5. 2 tablespoons honey
  6. 5 medium parsnips, scrubbed well or peeled
  7. 5 medium purple carrots, scrubbed well or peeled
  8. 2 medium sweet potatoes (about 10 ounces each)
  9. 1 large beet
  10. Salt and pepper
  11. 4 buns
  12. 1 cup alfalfa sprouts for garnish
Guacamole
  1. 1 jalapeno
  2. 1 bunch cilantro
  3. 3 avocados
  4. 1/2 red onion diced
  5. 1/2 lime
  6. 1/2 tbsp spirulina
Cashew cheese
  1. 1 1/2 cup cashews
  2. 1 tsp sea salt
  3. 2 tbsp nutritional yeast
  4. 1 chili in adobo sauce
Carrot fries
  1. 3 large carrots washed, peeled, sliced
  2. 1-2 jalapeños
  3. 1 tsp cumin
Instructions
  1. soak cashews overnight in water
  2. Preheat the oven to 450 degrees F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil, honey, and sprinkle with sea salt, pepper, cumin and coriander. Roast the veggies in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
  3. Meanwhile, drain the water from the cashews and throw everything in a food processor and blend until smooth. Set aside.
  4. For the guacamole, throw everything in a bowl and mash together.
Carrot Fries
  1. Wash, peel, and slice carrots into fries. Coat with olive oil and sprinkle with cumin and jalapeño. For more spice, rub the carrots with the jalapeño! Bake in the oven on 350 for 15 minutes until crispy
  2. Build a sammie with the spicy cashew cheese, veggies, and guacamole! Top with alfalfa sprouts if you're feeling fancy!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

like11212112 Untitled6112

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *