I feel that sandwiches are easy to overlook when thinking about vegetarian lunches. However, I love the endless possibilities of vegetables, greens, and sauces. A solid sandwich in my book can be as simple as fresh summer tomato, mozzarella sandwich to a cheese and pickle sandwich with mustard (and no, I’m not pregnant). This carrot sandwich stems from this hummus sandwich with pickled carrots. I love the slight sweetness that comes from roasting the carrots and the smoked paprika sunflower cream may be my new favorite condiment.Print
A hearty sandwich that highlights the slightly sweet roasted carrot paired with an easy, smoky sunflower seed cream
- 1/2 cup raw sunflower seeds
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon lemon zest
- Pinch of salt
- 1 large carrot
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- Pinch of salt
- 2 slices whole wheat bread
- 1/2 cup greens
- 1/2 ripe avocado
- Combine sunflower seeds with water and let sit for 1 hour.
- Heat oven to 400˚ F. Slice carrot into ¼” thick strips, roughly the width of your bread slices or smaller. Toss with olive oil, salt, and pepper. Roast until tender and starting to brown, 20 minutes or so.
- In a high-speed blender, combine the sunflower seed/water with lemon juice, smoked paprika, zest, and salt. Puree until smooth and the consistency resembles hummus.
- Assemble the sandwich by spreading two tablespoon of the sunflower cream on one side of the bread then layer the avocado, lettuce and roasted carrots. Spread 1 to 2 more tablespoons of the cream on the remaining piece of bread and add to the sandwich.
Step by Step
The real balance in this carrot sandwich comes from the sweet/smoky combination. As long as you keep this in mind, you cannot go wrong with a few swaps. A few of my favorites:
Sweet Potatoes: Carrots can be slightly awkward to cut but I love their flavor roasted. If you would like something a little easier that would fill the sandwich, sweet potatoes are perfect. You could also make sweet potato chips for the sandwich!
Greens: I really love microgreens with this sandwich, particularly radish or arugula- the small bit of spice from these greens is a nice touch.
Nuts/Seeds: Want to make this but don’t have sunflower seeds on hand? Cashews would just as well!
I keep a fairly extensive collection of nuts and seeds on hand whether it’s for a snack, nut-burger, or salads. Sunflower seeds are one of my go-to salad toppings and I love sunflower seed butter (I might love it more than peanut butter, which is saying quite a bit). I typically only buy raw sunflower seeds and toast them before using.