Lunchtime Staple: A Healthy Vegetable Sandwich
If mom had made veggies this good she'd never have needed to remind us to eat them
Still recovering from the weekend? A healthy lunch will keep you sated, focused, and firing on all cylinders—especially when it comes courtesy of Lonny contributor Diana Yen. Roasted kale gives this sandwich a crispy texture that pairs well with roasted cauliflower steaks and creamy avocado. Plus, a smoky paprika mayo adds an indulgent dash to keep you on track. Make it in the night before or morning of, pack it up—mayo on the side—for an afternoon bite, and save the extra kale crisps to munch on in place of potato chips. Or add a few of these.
Crispy Cauliflower and Kale Sandwich
- ½ head cauliflower, trimmed and cut into ¾ inch slices
- 1 head kale, trimmed and torn into bitesize pieces
- 2 tablespoons olive oil, divided
- sea salt
- red chili flakes
- ½ ripe avocado, pit removed
- 2 tablespoons mayonnaise
- ½ teaspoon smoky paprika
- 1 teaspoon fresh lemon juice
- 1 baguette, sliced horizontally
Heat oven to 425 degrees.
On a rimmed baking sheet, drizzle cauliflower with 1 tablespoon olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes. Remove from oven and sprinkle with chili flakes; let cool.
Reduce oven temperature to 350 degrees. On a baking sheet, toss kale with remaining olive oil. Season with salt. Bake until edges are brown and kale is crisp, 10-15 minutes. Let cool. Reserve 1 cup kale, and save the rest for snacking on.
In a small bowl, whisk together the mayo, paprika, and lemon juice. Slice the avocado. Spread the mayo mixture over the bread, then layer with avocado. Add the cauliflower and crispy kale and top with baguette slice.