Growing up in a vegetarian family, I learned to appreciate vegetables quite a bit. My mom's Indian cooking, filled with spices and rich flavors, definitely helped. Outside of her delicious daal and sabzi, we enjoyed a variety of meals. But school lunches? That's a different story.
As a moody middle schooler, I could've made life easier for my parents by bringing saag paneer or curry to school, but all I wanted was a classic PB&J and some fruit snacks.
In college, my sandwich woes continued. The quick options on campus were mostly turkey, grilled chicken, or tuna salad, leaving me with only a soggy Mediterranean veggie sandwich or egg salad as alternatives. Don’t get me wrong, I enjoy egg salad, but there’s only so much one can eat in a week. Working in downtown Austin during my senior year, I stumbled upon a sandwich labeled “sweet potato” at a local café, and I decided to give it a shot. It completely changed my sandwich game.
At first, it might seem odd to include sweet potato in a sandwich, but as a vegetarian who often faced uninspired portobello mushrooms or strange soy options, this was refreshing. When combined with other veggies, the sweet potato adds a delightful sweetness that has become my go-to for years.
This sandwich recipe has evolved over time based on what I have in my kitchen. With fall here, I always have sweet potatoes and root veggies ready to go, making it easy to whip this up. It’s essentially a compilation of my favorite flavors between two slices of bread, and it’s fantastic.
To start, choose your bread wisely. I prefer sourdough, either sliced or as a baguette, depending on whether I'm packing it for work or enjoying it at home. Then, I slather on a generous amount of hummus. The creamier, the better. Next, I layer on roasted sweet potato and beets, seasoned with olive oil, salt, and pepper, plus some avocado because what’s a meal without it? I finish with my choice of greens and a spread made from soft goat cheese mixed with lemon juice, zest, herbs, and pepper. When making a veggie sandwich, maximizing flavor is key, so opt for a tasty hummus and generously season your roasted veggies.
You can always swap out veggies based on what you have. Radishes make a great addition, I’ve tossed in sliced cucumbers before, and I might even let sautéed mushrooms join the party this time.
Description
The Veggie Sandwich You'll Want to Make This Season
Ingredients
For the roasted veggies:
- 1 large sweet potato
- 1 large beet
- olive oil
- salt and pepper
For the goat cheese spread:
- 1 8-ounce package of goat cheese, softened
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped basil
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Salt and pepper to taste
For assembly:
- Hummus (homemade or store-bought)
- Sliced avocado
- Greens of choice (arugula or sprouts work well)
- Your preferred sandwich bread
Instructions
- Preheat your oven to 425°F.
- On a foil-lined baking sheet, place your washed sweet potato and beet. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until tender. Let cool afterward.
- For the goat cheese spread, mix all ingredients in a small bowl until smooth. Set aside for assembly.
- Peel the cooled beet and slice it. Set aside.
- Slice the sweet potato; you can leave the skin on if you prefer.
- To assemble, spread hummus on one slice of bread and goat cheese on another. Layer your veggies and enjoy!
