Roasted Carrot Sandwich with Sunflower Cream
A hearty sandwich that highlights the slightly sweet roasted carrot paired with an easy, smoky sunflower seed cream
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Main Course
Ingredients
Scale
Sunflower 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
Carrots
- 1 large carrot
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- Pinch of salt
Sandwich
- 2 slices whole wheat bread
- 1/2 cup greens
- 1/2 ripe avocado
Instructions
- 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.
Notes
Tips & Tricks: I've had luck with not soaking the sunflower seeds (if you're pressed for time). Soaking helps get the cream a bit smoother.
Stock up: get the pantry ingredients you will need: carrots, sunflower seeds, smoked paprika
Nutrition: see the information.
Find it online: https://naturallyella.com/roasted-carrot-sandwich/