I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
The football tailgate party has been traditionally packed with loads of calories, salt, fat and sugar. For me, sometimes it is nice to have something a little less meaty and light in order to feel more comfortable to jump around and cheer my team on! Check out today’s winning tailgate plant based menu that features a sandwich so easy that you can add it on top of what the other folks might want but don’t be surprised if you have some of them coming over to the “light and comfy side” so you might want to make a few extra! The ingredients are also great leftover the next day!
Not only does does this new sandwich feature local fall veggies from the farmers market like sweet potatoes, spinach, onions and bell pepper, it has also contains the healthy fat of an avocado! There is also another secret ingredient which is one of Sabra’s new sandwich spreads! These spreads are non-dairy, gluten free, vegan, kosher and non-GMO. They are also 75% less fat than most mayonnaise and their Garlic Herb flavor that I am using is almost half the amount of sodium than my favorite mayonnaise contains. These new spreads also come in Honey Mustard and Sea Salt and Cracked Pepper. All of them use hummus as their base so if you have sports fans who don’t usually eat hummus, this might be a good way to get them started! The squeezable bottle makes it easy to add to your favorite sandwich.
After finding the perfect healthy sandwich for the tailgate party, I decided to complete my festive meal plan with a black bean salad and a chocolate cookie. See all the recipes below!
This sandwich begins with a little prep the day before, but what good tailgate menu doesn’t. I roasted the veggies ahead of time but if you light up the grill on game, grilling them would be great to do just as the grill is warming up. I lightly tossed the veggies in a little olive oil, salt and pepper on a cookie sheet and roasted them in my preheated oven at 425 degrees for about 15-20 minutes or until they start to brown. I turned the sweet potatoes over at least once and stirred the onions and bell pepper to help them brown evenly.
Roasted Vegetable, Spinach and Avocado Sandwich
Black Bean and Corn Salad
Double Chocolate Beet Cookies
This sandwich has to be the Queen of sandwiches! The flavor of roasted veggies, the creaminess of the avocado and the zing of the Sabra sandwich spread along with the crisp crunch of fall spinach make it a meal to remember!
Makes 6 servings
1 sweet potato peeled and sliced into rounds around 1/4 inch thick
1 red bell pepper, seeded and sliced thin
1/2 red onion, sliced thin
1 tablespoon olive oil
1 medium avocado sliced into 16 slices
2 cups spinach
Salt and pepper to taste
6 tablespoons of Sabra Garlic and Herb Sandwich Spread
12 sliced of bread
Preheat oven to 425 degrees and lightly toss the veggies in a little olive oil, salt and pepper on a cookie sheet. Roast for about 15-20 minutes or until they start to brown. I turn the sweet potatoes over at least once and stir the onions and bell pepper. Toast bread if desired. Divide the roasted vegetables on 6 slices of bread (I like to start with the sweet potato on bottom and then top with peppers and onions). Add sliced avocado and top with fresh spinach. With the final slices of bread squeeze on Sabra Garlic and Herb Sandwich spread and add the bread to the sandwich.
Black Bean, Corn and Tomato Salad
Don’t let the number of ingredients keep you from making this salad, it is totally worth it! The gold and black make me think of my alma mater!
1-2 tablespoon olive oil
1/4 cup green onions sliced
1/4 cup finely, chopped cilantro
1 clove garlic minced
1 medium tomato finely chopped
2 cups fresh corn taken off the cob or from frozen (cook for a few seconds in the microwave)
Juice from one lime
Salt and pepper to taste
1 teaspoon ground cumin
1/4 cup medium salsa
Add all the ingredients in a large bowl and toss!
Double Chocolate Beet Cookies
No one will guess the secret ingredient in these cookies that keep them so moist! The beets also add extra nutrients!
Makes 3 1/2-4 dozen cookies
4 ounces semi sweet baking bar
1/2 cup regular soft tub margarine
1/2 cup sugar
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
4 small beets
Small amount of canola oil
Preheat oven to 400 degrees. Slice beets in half and peel. Toss in oil and roast about 15 minutes until soft. Allow to cool slightly and food process the beets until they become finely ground (almost into a paste). Preheat the oven to 350 degrees. In medium sauce pan melt margarine with baking bar. Add beets to the mixture along with the vanilla extract. Allow to cool and beat in eggs one at a time. In a large bowl mix the flour with salt and baking soda. Add sugar to the dry ingredients. Slowly add the wet ingredients in the dry and stir. Toss in the chocolate chips. Place a twelve small scoops of cookie dough on the baking sheet and bake about 7-8 minutes so that they are still chocolatey and moist. Take cookies off the sheet carefully and place on a cooling rack. Then do round two until you have used all the dough.
I am excited to try out some of Sabra’s new sandwich spreads to create one of America’s Better Sandwiches. Having a new type of condiment like these spreads to add to sandwiches moves a regular boring sandwich from good to great!
I hope that you enjoy eating it as much as me and my family do! As a registered dietitian nutritionist living in Asheville, I love making quick healthy meals so delicious that everyone wants to try it! I also try to plan my menus based on the seasons. Find out more about me here! As a member of The Recipe Redux, I am also sharing some other registered dietitian nutritionists’ sandwich and wraps recipes! If you would like to share my recipes on social media, you can scroll to the bottom of the page!