Last month, I spent a week in Omaha helping a much adored cookbook author make dozens of pies. In between all the baking, sweeping, and intermittent couch lounging, we took advantage of Omaha’s fine vegan food offerings. I posted about them previously, here, here, and here. My favorite place we dined at was The Daily Grub. I had a veggie sandwich that was absolutely unique and delicious:
Veggie Sandwich = Roasted red peppers, sweet potato, avocado, and pepita spread tucked between a toasted baguette
I vowed to recreate this tummy pleasing lunch once I returned to Portland. And then, I forgot about it for nearly a month. It was bulk pumpkin seeds at my local co-op that sparked a memory of this sandwich. Yesterday I took shelter from the (never-ending) rain and made my own version:
And I fought off laziness and wrote down a recipe to share!! Here we go:
Roasted Veggie and Pepita Spread Sammie
(inspired by The Daily Grub’s Veggie Sandwich)
1 large red bell pepper (yellow or orange would work too, but NOT green!)
1 large sweet potato (orange fleshed would be the prettiest, but I had boring white ones), peeled
1 cup toasted pumpkin seeds
1 small clove garlic
Juice from 1 medium-sized lemon (about 3 1/2 Tablespoons)
1-2 Tablespoons olive oil
3 Tablespoons nutritional yeast
4-6 Tablespoons water, to thin
Salt and freshly ground pepper, to taste
1 large avocado, sliced
1 long, good quality baguette (I found a nice, seven grain baguette at Trader Joe’s)
1. Preheat your oven broiler and line a small baking sheet with parchment or foil. Set aside.
2. Cut the bell pepper in half lengthwise and remove seeds and core. Place cut side down on the foil and place in the oven. Broil until the outside of the pepper is charred and black, approximately 10-15 minutes (WATCH CLOSELY, TIME DEPENDS ON YOUR OVEN). Remove from oven and cover with a bowl until cool enough to handle.
3. Lower oven temperature to 400 degrees and line a cookie sheet with parchment or a Silpat.
4. Cut the sweet potato in half lengthwise. Cut each half into planks about 1/4″ thick (or just a tad thicker). Place sweet potatoes on prepared baking sheet and roast in the oven for 20-30 minutes, until spotted and tender. Make sure to flip them over halfway through roasting. Remove from oven and set aside. While the sweet potato is roasting, peel the charred skin from the roasted pepper and slice pepper into long, thin strips.
5. To make the pepita spread: Place pumpkin seeds, garlic, and lemon juice in a food processor and process until well combined, stopping and scraping the sides of the machine as needed.
6. Drizzle in the olive oil, 1 Tablespoon at a time until the mixture is relatively smooth.
7. Add in the nutritional yeast and continue to process. At this point the mixture should be thick and pasty. Add in enough water to thin it to your desired consistency. You want it to resemble pesto. Add salt and pepper to taste and process breifly to combine everything.
8. To assemble: Cut the baguette widthwise into desired number of sandwiches (mine yielded 4). Cut each portion in half lengthwise and toast lightly. Spread each piece of bread generously with pepita spread. Top with sweet potato planks, roasted red pepper strips, and avocado slices. I added lettuce to my sandwich. Spinach or arugula would be tasty too. You could also add a drizzle of hot sauce if that floats your boat. Enjoy!