Mini Rainbow SandwichesPT15Mhttps://img3.recipesrun.com/201907/2019/0925/a0/4/223281/300x200x50.jpg12 servings
Ingredients:
1 Loaf white sandwich bread2 Avocados300 g Frozen peas, thawed2 Precooked beetroot bulbs500 g Spreadable cream cheese2 Sweet potatoes, chopped3 Carrots, chopped
Mini Rainbow Sandwiches
By zhanghengshuo
12Person
15Minutes
0Calories
When you are looking for lunch box ideas, consider your fruits ad veggies first. The beautiful, natural colors of fruits and vegetables all offer different phytochemicals and antioxidants necessary for optimal health! Just like you are eating the rainbow! And the color is a great way to engage kids–from filling the shopping cart with a spectrum of colorful fruits and vegetables to making sure there’s a rainbow on their plate!
Ingredients
1 Loaf white sandwich bread
2 Avocados
300 g Frozen peas, thawed
2 Precooked beetroot bulbs
500 g Spreadable cream cheese
2 Sweet potatoes, chopped
3 Carrots, chopped
Method
01
Steam carrot and sweet potato until very tender. Puree until smooth. Cool. Divide cheese among 3 bowls.
02
Puree beetroot until smooth and mix with cheese in 1 bowl. Puree peas and avocado together until smooth and mix with cheese in the second bowl.
03
Combine the carrot mixture with cheese in the third bowl. Trim crusts from bread and spread with the purees. Cut into squares.
When you are looking for lunch box ideas, consider your fruits ad veggies first. The beautiful, natural colors of fruits and vegetables all offer different phytochemicals and antioxidants necessary for optimal health! Just like you are eating the rainbow! And the color is a great way to engage kids–from filling the shopping cart with a spectrum of colorful fruits and vegetables to making sure there’s a rainbow on their plate!
01
Information
Gradeeasy
Serving
12 servings
Prep Time10 Mins
Cook Time5 Mins
Total Time15 Mins
02
Ingredients
1 Loaf white sandwich bread
2 Avocados
300 g Frozen peas, thawed
2 Precooked beetroot bulbs
500 g Spreadable cream cheese
2 Sweet potatoes, chopped
3 Carrots, chopped
03
Method
Step 1
Steam carrot and sweet potato until very tender. Puree until smooth. Cool. Divide cheese among 3 bowls.
Step 2
Puree beetroot until smooth and mix with cheese in 1 bowl. Puree peas and avocado together until smooth and mix with cheese in the second bowl.
Step 3
Combine the carrot mixture with cheese in the third bowl. Trim crusts from bread and spread with the purees. Cut into squares.