Roasted Vegetable & White Bean Sandwich

By devogirl

Happy Herbivore
290 calories
3.3 g fat
49.8g carb
12.5 g fiber
8.7 g sugar
16.1 g protein

Ingredients

• 2 garlic cloves, minced
• 15 oz can white beans, drained and rinsed
• 1 Tbsp fresh lemon juice
• 1 tsp each: ground cumin and coriander
• 2 zucchinis, cut into 1/2 inch slices
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cups fresh spinach
• 8 slices whole-wheat bread (or tortillas)

Preparation

Step 1

Preheat oven to 375*. Stir together spices plus salt and pepper to taste. Toss zucchini, peppers and onions in spices. Place on baking sheet and roast for 30-45 mins, turning once or twice and rotating baking sheets top to bottom.

Cool.

Line a skillet with a thin layer of water or broth. Add garlic and cook until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water and cook 10 mins, or until mix is 'refried bean' consistency, stirring occasionally. Stir in lemon juice and cool.

Assemble sandwiches with bean spread, roasted vegetables and spinach.