The Spicy Harissa Carrot & Pistachio Sandwich delivers heat, crunch, and creaminess in every bite. Sweet carrots roasted in spicy harissa are balanced by a smooth almond cheese spread and bright arugula, while crushed pistachios add a luxurious nutty crunch. It’s a colorful and bold plant-based sandwich perfect for lunch or a light dinner.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Sandwich
Cuisine Middle East
Servings 2
Calories 380 kcal
For the Roasted Carrots:
- 2 medium carrots peeled and sliced into sticks
- 1 tbsp harissa paste
- 1 tbsp olive oil
- Salt and pepper to taste
For the Sandwich:
- 4 slices multi-seed or whole grain bread
- 100 g whipped almond cheese store-bought or homemade
- 2 tbsp pistachios roughly chopped
- 1 handful arugula
- Optional: lemon zest or a drizzle of lemon juice
Roast the Carrots: Preheat oven to 200°C (390°F).
Toss carrot sticks with harissa paste, olive oil, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
Assemble the Sandwich: Toast the bread slices if desired.
Spread a generous layer of whipped almond cheese on the bottom slice.
Add a layer of arugula, then pile on the warm roasted carrots.
Sprinkle with chopped pistachios and lemon zest (if using).
Top with the second slice of bread.
Serve: Slice in half and serve warm or at room temperature.
- Swap almond cheese for cashew or vegan cream cheese if preferred.
- Add pickled red onions for an extra flavor punch.
- For a gluten-free option, use your favorite GF bread.
Tip: These carrots can be meal-prepped and used in salads or wraps throughout the week for a spicy, satisfying boost.Keyword almond cheese, bold flavor lunch, harissa carrots, healthy vegan sandwich, multi-seed bread, pistachio sandwich, plant-based sandwich, roasted carrot sandwich, spicy vegan lunch, vegan sandwich recipe