Ingredients
- 1 small sized Sweet Potato
- 1 medium sized Red Beet
- 2 large Carrots with tops
- 1 large Red Bell Pepper
- 1/2 of a Yellow Onion
- 6-8 large fresh Basil leaves
- 4 ounces of Goat Cheese
- 1/2 an Avocado
- 1 medium sized Heirloom Tomato
- 2 Tbsp Avocado Oil
- 1 tsp of Salt
- 1/2 tsp of Pepper
- 2 Ciabatta rolls (or your favorite bread!)
- 1 Tbsp of Mayonnaise (or other favorite condiment like pesto)
Instructions
- Place an oven rack in the lower center of the oven (not all the way at the bottom) and turn on the oven to 425 degrees.
- While the oven heats, line a large rimmed baking sheet with foil (dull side up and begin prepping the vegetables to roast.
- Peel and slice the sweet potato and the red beet into 1/4 inch thick slices and place on the baking sheet.
- Cut the ends off the carrots and slice them vertically about 1/4 inch thick and put them on the baking sheet.
- Slice the top off the red bell pepper and cut it in half and add it to the baking sheet.
- Cut the half an onion into four wedges and add it to the other veggies.
- Drizzle the 2 Tbsp of avocado oil onto the veggies and stir gently to distribute the oil.
- Sprinkle with the 1 tsp of salt and 1/2 tsp of pepper, being sure to do your best to evenly season all the veggies.
- Roast for 15 to 25 minutes, checking every 2 to 3 minutes after the 10 minute mark until the carrots, sweet potatoes, and beets are fork tender.
- While the veggies roast, cut the goat cheese into 1/4 inch thick slices. You should have enough for 3 slices per sandwich.
- Cut the heirloom tomato into 1/4 to 1/2 inch thick slices (2-3 slices for each sandwich).
- Tear the green leaves off the carrot top stems until you have about a half cup of carrot top greens to divide between the sandwiches.
- Cut the avocado in half and scoop the flesh from one half to use on both sandwiches. The rest of the avocado can be set aside for another use.
- Slice the ciabatta bread in half lengthwise and spread on mayonnaise or your favorite condiment (I have a few suggestions in the recipe notes).
- When the veggies are done roasting, carefully peel the skin from the red bell pepper halves.
- Add the roasted veggies and the tomato slices to the sandwich, along with the goat cheese and avocado. Place the carrot tops and fresh basil leaves on each sandwich and serve.
Notes
If you want to make the sandwiches ahead of time before storing them in the refrigerator, be sure to leave the avocado off until ready to eat to prevent the avocado from browning. If you want to pre-make them and include the avocado, they will keep in the fridge for a couple of days.
The vegetables can be stored in a sealed plastic container or gallon freezer bag for up to one week, and you can make sandwiches as you need them.
Pre-made sandwiches without the avocado will keep tightly wrapped in plastic wrap or foil in the refrigerator for up to one week.
Here are a few ideas for condiments that are great on these sandwiches:
Here are some other ideas for vegetables you can add to the sandwich to change it up:
Butternut Squash
Poblano Chiles
Golden Beets
Rainbow Chard
Mushrooms
These are just a few ideas. Let your imagination and creativity come up with even more options!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 712
- Sugar: 16
- Sodium: 1934
- Fat: 42
- Saturated Fat: 12
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 10
- Protein: 22
- Cholesterol: 29