Roasted Carrot Sandwich with Sunflower Cream

Vegan Roasted Carrot Sandwich with Sunflower Cream | @naturallyella

A hearty sandwich that highlights the slightly sweet roasted carrot paired with an easy, smoky sunflower seed cream



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


  • 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


  1. Combine sunflower seeds with water and let sit for 1 hour. 
  2. 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.
  3. 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.
  4. 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. 


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.