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Roasted Vegetable Sandwiches with Avocado Sauce

These healthy vegan pittas are stuffed with roasted cauliflower and chickpeas and topped with a creamy avocado sauce. These roasted vegetable sandwiches make a delicious lunch or easy dinner.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 655kcal

Ingredients

  • 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

Avocado Sauce

  • 2 Avocados
  • 2 clove Garlic
  • 2 tablespoon Olive Oil
  • Small bunch Coriander
  • Salt and Pepper
  • 1 Chilli deseeded
  • 1 Lime juiced

Instructions

  • 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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 655kcal | Carbohydrates: 86g | Protein: 21g | Fat: 30g | Saturated Fat: 4g | Sodium: 384mg | Potassium: 1633mg | Fiber: 23g | Sugar: 13g | Vitamin A: 707IU | Vitamin C: 105mg | Calcium: 169mg | Iron: 6mg