California Rainbow Veggie Sub
Ingredients
Kale Chips
-
1
bunch
kale
-
2
tablespoons
olive oil
-
1
piece
canned chipotle chile pepper in adobo
-
1
clove
garlic
-
2
teaspoons
dried parsley
-
1
teaspoon
dried dill
-
½
teaspoon
dried chives
-
1
teaspoon
salt
-
1
teaspoon
pepper
Goddess Dressing
-
1
cup
fresh basil
-
2
pieces
green onions
-
1
piece
jalapeno
-
2
cloves
garlic
-
1
filet
anchovy (optional)
-
¼
cup
fresh lemon juice
-
½
cup
plain Greek yogurt (or vegan alternative)
-
½
cup
olive oil
-
½
teaspoon
salt
-
½
teaspoon
pepper
The Sandwich
-
1
cup
cherry tomatoes
-
1
piece
cucumber or zucchini
-
2
pieces
radishes
-
½
each
red bell pepper
-
½
each
orange bell pepper
-
2
pieces
carrots
-
1
piece
avocado
-
2
cups
fresh sprouts
-
4
ounces
goat cheese (optional)
-
1
large
sourdough baguette
Instructions
- Preheat the oven to 350°F for the kale chips.
- In a bowl, mix olive oil, chipotle chile, garlic, parsley, dill, chives, salt, and pepper.
- Massage the kale with the olive oil mixture and spread on a baking sheet.
- Roast the kale for 10 minutes, toss, and roast for an additional 5-10 minutes until crispy.
- For the goddess dressing, blend basil, green onions, jalapeno, garlic, anchovy, lemon juice, Greek yogurt, and olive oil until smooth.
- Let the tomatoes sit with 2 tablespoons of goddess dressing for 10 minutes.
- Spread more dressing on the split baguette, add goat cheese, and layer the veggies, salting each layer.
- Top with the other half of the baguette, press down, and serve.
Nutrition Facts (estimated)
Servings
4 subs
Calories
756
Total fat
50g
Total carbohydrates
60g
Total protein
14g
Sodium
800mg
Cholesterol
20mg
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