These healthy vegan pittas are stuffed with roasted cauliflower and chickpeas and topped with a creamy avocado sauce. Roasted vegetable sandwiches make a delicious lunch or easy dinner.
Hello new take-to-work lunch idea 👋
It's so good to have lunch options like this one in your back pocket. Not only are these sandwiches hardy enough to last a few days in the fridge but they're also super versatile and are topped with a sauce to die for.
I've mentioned a few times that I've kind of been lukewarm towards avocado for the past few years. I spent my teenage years enjoying it but one day I just went off it completely. Recently I've been gradually reintroducing it into my diet and it turns out that sauces like this one with a hint of spice and plenty of other herby flavours going on are the perfect vehicle.
For these vegetable sandwiches I used homemade pitta breads which Will has just perfected and they tasted so good but you could go for pretty much any outer you like to transport this delicious filling to your mouth.
In terms of contents these are most similar to these veggie wraps but with added chickpeas and aubergine.
Why we love these roasted vegetable sandwiches...
First off they're completely vegan which makes them perfect for when we're avoiding meat during the week.
They're also super healthy and full of good stuff like protein from the chickpeas and healthy fats from the avocado.
These sandwiches are also incredible versatile and you can use the same basic recipe to make all kinds of different version from changing the vegetables you choose to switching the pitta for sourdough or a wrap.
They're also great for meal prep as they last for a few days in the fridge so you can prep them at the weekend ready to take to work during the week.
You can also easily make them gluten free just by switching the bread for your favourite gluten free option or leaving it out altogether and serving everything over a salad.
Veggie Pitta Ingredients
Chickpeas: Tinned is fine, simply drain and rinse before using
Veggies: I went for cauliflower and aubergine for these sandwiches but you could use whatever you have on hand
Spices: I tossed the veg and chickpeas in a mixture of chilli powder and curry powder before roasting to add a bit of heat
Pitta: Or another bread of your choice
Avocado Sauce: This is made from a blend of avocados, garlic, olive oil, coriander, chilli and lime juice
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How to make a roasted vegetable sandwich
Roast the vegetables: Toss the vegetables and chickpeas with olive oil and spices and place in the oven for 30-40 minutes.
Make the sauce: Put all the sauce ingredients into a blender and blend until smooth, check for seasoning.
Finish the sandwiches: Stuff the pittas with the vegetables and chickpeas and top with the sauce.
Equipment you need to make this recipe...
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Want more? Try these other lunch recipes!
- Vegan Broccoli Cheddar Soup
- Tuna Burgers with Smoked Paprika Mayo
- Deluxe Egg Salad Sandwich
- Tuna Salad with Garlic Toasts
- Butter Lettuce and Radicchio Salad
- Vegan Pasta Salad with Creamy Tahini Sauce
Roasted Vegetable Sandwiches with Avocado Sauce
- 2 400g tins Chickpeas drained and rinsed
- 1 head Cauliflower cut into florets
- 1 tablespoon Olive Oil
- 1 Aubergine chopped
- 2 teaspoon Chilli Powder
- 2 teaspoon Curry Powder
- 4 Pitta Breads split open
- 2 Avocados
- 2 clove Garlic
- 2 tablespoon Olive Oil
- Small bunch Coriander
- Salt and Pepper
- 1 Chilli deseeded
- 1 Lime juiced
- Heat the oven to 220°C/425°F. Spread the chickpeas, cauliflower and aubergine on a baking sheet in a single layer (use two if you need to). Drizzle over the olive oil and spices and toss together. Roast for 30-40 minutes.
- Place all of the sauce ingredients in a food processor and blend until smooth. Add salt and pepper as needed.
- Fill each pitta with the roasted vegetables and chickpeas and top with the avocado sauce.
Like the look of this recipe? Make sure you pin it for later!