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Peruvian Sandwich (Vegetales Sanguche)
This tasty Peruvian Sandwich (vegetales sanguche) is filled with vegetables roasted in Peruvian spices, then layered with avocado and quick pickled red onions. Vegan.
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Course:
Lunch, Sandwich
Cuisine:
Peruvian
Servings:
2
Calories:
404
kcal
Author:
Kate Hackworthy | Veggie Desserts
Equipment
Bowl
Baking sheet
Oven
Ingredients
1
tbsp
oil
2
tsp
ground garlic powder
2
tsp
ground cumin
2
tsp
paprika
1
tsp
oregano
½
tsp
black pepper
½
tsp
salt
1
zucchini
courgette, sliced
1
red bell pepper
deseeded and cut into strips
5
mushrooms
cleaned and sliced
For the quick pickled red onions
1
red onion
thinly sliced
Juice of 1 lime
2
tbsp
white vinegar
To serve:
2
Rolls
½
Avocado
sliced
Parsley
Instructions
Heat the oven to 400F / 200C.
Mix the oil, spices and salt and pepper in a large bowl. Add the zucchini, pepper and mushrooms and toss to coat.
Spread the vegetables in an even layer on a baking tray and bake for 15 minutes or until soft.
Meanwhile, make the pickled onions (optional).
Rinse the thinly sliced red onion and drain. Add to a bowl with the lime juice and vinegar and toss to coat. Leave for 10 minutes to marinate.
To serve, cut the rolls and layer with avocado slices, pickled onions, roasted vegetables and top with parsley. Enjoy!
Nutrition
Calories:
404
kcal
|
Carbohydrates:
53
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
898
mg
|
Potassium:
946
mg
|
Fiber:
10
g
|
Sugar:
13
g
|
Vitamin A:
3143
IU
|
Vitamin C:
104
mg
|
Calcium:
75
mg
|
Iron:
14
mg