|Nutritional Guidelines (per serving)|
|Servings: 1 sandwich (1 serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 163g||59%|
|Dietary Fiber 28g||100%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This meatless veggie sandwich is loaded with sweet roasted butternut squash steaks, crisp baby sprouts, briny pickled beets, cream avocado and a tangy cilantro and chive homemade yogurt spread between two slices of toasted multigrain bread.
Don't like greek yogurt? Swap out the chive cilantro yogurt spread for some crumbled goat cheese or some feta cheese. Want a little more protein? Try adding adding freshly sliced rotisserie chicken or smoked turkey breast - both options would pair perfectly with the ingredients from this sandwich.
- For the Butternut Squash:
- 3 half-inch butternut squash steaks
- 1 tbsp. olive oil
- 1/4 tsp. salt
- For the Chive Cilantro Yogurt Spread:
- 2 tbsp. greek yogurt
- Splash lemon juice
- 1/2 tsp. chives (chopped)
- 1/2 tsp. cilantro (chopped)
- 1 pinch sugar
- For the Sandwich:
- 2 slices of multigrain bread
- 2 tbsp. sprouts
- 3 cooked butternut squash steaks
- 1 tbsp. pickled beet chips
- 2 tbsp. sprouts
- 1/2 avocado
Make the Butternut Squash:
Preheat oven to 400 degrees.
Brush butternut squash steaks with olive oil and sprinkle with salt.
Place on a greased baking sheet and bake until tender when pierced with a fork.
Make the Chive Yogurt Spread:
Whisk together greek yogurt, lemon juice and sugar.
Add chopped chives and cilantro and let sit for at least 15 minutes before using.
Assemble the Sandwich:
Toast bun and smash half an avocado into one half and hit it with a pinch of salt.
Add beets, sprouts, butternut squash steaks.
On the other piece of toasted bread, smear on 1/2 tbsp of the chive cilantro yogurt spread and place on top of the sandwich.
Serve and enjoy!