A delicious vegetarian broccoli sandwich – add layers of broccoli, walnuts, roasted red bell pepper and sweet potato, goat cheese, and top it up with the roasted garlic aioli sauce. It’s very satisfying and offers many nutrients, vitamins, antioxidants and fiber.
Prep: 20 mins | Cook: 15 mins | Total: 35 mins
1 broccoli head
2 tsp olive oil
1 tsp lemon juice
Salt & black pepper to taste
3 tbsp of chopped walnuts
6 mini red bell peppers
2 small sweet potatoes
5 oz (150g) of goat cheese divided
4 slices of sourdough bread lightly toasted
Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Let’s start with the sweet potato and bell peppers:
Use a mandolin to slice the sweet potato lengthwise, ¼ inch (0.5 cm) thick.
Then cut the bell peppers in half, also lengthwise.
Place them in the prepared baking sheet, drizzle with olive oil and sprinkle with salt and black pepper.
Roast for 15 minutes or until they are tender.
Cut the broccoli head in four pieces. Steam the broccoli pieces for about 10 minutes or until they are tender. Rise in cold water and drain well. Using a food processor with the blade attachment, chop the broccoli to small pieces.
In a medium bowl add the chopped broccoli, the chopped walnuts, the 2 tsp of olive oil, the 1 tsp of lemon juice, salt and black pepper to taste. Mix well.
Now it’s time to layer it up!
Generously coat the bread slices with the roasted garlic aioli sauce.
When done, layer the roasted sweet potato on one of the slice of bread.
Then do the same with the roasted red bell pepper.
Now add half the amount of goat cheese.
Add the broccoli mixture on top, press it with a spoon to make it firm.
Now you’re done, close the sandwich with the slice of bread.
The first sandwich is ready. Repeat for the other sandwich.
Now it’s time to enjoy!