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.
Servings: 2
Calories: 404kcal
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: 404kcal | Carbohydrates: 53g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 898mg | Potassium: 946mg | Fiber: 10g | Sugar: 13g | Vitamin A: 3143IU | Vitamin C: 104mg | Calcium: 75mg | Iron: 14mg