This Sandwich Might Change Your Life

by Gena on July 3, 2010

Happy July 4th weekend!

So happy with the responses to buckwheaties. They’re delicious, and I urge you to try them.

On Thursday night, I just so happened to tweet out that sweet potatoes and avocado happen to be a match made in foodie heaven. Sweetness, creaminess, and an energizing combination of complex carbs and healthy fats? What’s not to love, I ask you.

I was shocked to hear that many of you have yet to try this stunning marriage of texture, taste, and nutrients. This is criminal, and I suggest that you all remedy the oversight at once. To help inspire you, I thought I’d share two recent meals.

First up is this week’s NDS (nutrient dense salad) of the week:

That’s sweet potatoes, avocado, nutritional yeast, kale, carrots, radishes, and cucumber. I was especially happy with this dinner because everything save the avocados and ‘taters had just been brought home from the farmers’ market.

Next up is my sandwich of the moment. It’s inspired by the people at Peacefood Cafe, who had the genius notion of filling two slices of whole grain bread with every blogger’s  favorite root vegetable: kabocha squash. Their creation is described as “roasted Japanese Pumpkin mashed and seasoned with a little sea salt, ground black pepper and extra virgin olive oil, topped with caramelized onions, ground walnuts, vegan goat cheese and seasonal greens,” and it is most delicious.

Since autumn squashes work just as nicely as sweet ‘taters in the root veggie+avocado combination, I thought I would put my own spin on Peacefood’s famous sammie, subbing avocado for the vegan goat cheese, and omitting the onions, of course. This was the result, and it was incredible, if I do say so myself!

Kabocha Squash Sandwich (serves 1)

2 slices sprouted grain bread
1/2 cup (about 3.5 oz) baked or steamed kabocha squash
10 thin slices of zucchini
Small handful greens of choice
1/2-1/4 avocado, mashed (eyeball this depending on the size of your avocado)
Sea salt and cracked pepper

1) Spread the mashed avocado onto each slice of bread, just as you would mayonnaise, and sprinkle with a bit of sea salt and pepper

2) Layer the squash, zucchini, and greens onto the bread

3) Cut sammie and serve!

Though hummus sandwiches will probably remain my all time favorite, this mix is slowly inching its way into the number one spot. I mean, look at it.

It’s not really the season for squash, I know. But it is avocado high noon, so perhaps I can inspire you guys to give these two recipes a shot. Try them, and tell me what you think. The avocado/root veggie pairing was on par with BSS in my set of life changing food discoveries, so. Trust me on this one.

It’s a holiday weekend, and I’m here in NYC whilst most people frolick in exotic weekend getaway locales. That’s just fine by me: I love having NYC to myself on long weekends. Movie theaters without lines and less crowded streets are never a bad thing. I’ve got a lot to accomplish this weekend (work, errands, writing, editing, etc.), but I also plan on spending a whole lotta time in my little kitchen, and on spending some quality time on my sofa. It’s been too long.

What are you up to this weekend?


Print Friendly
Be Sociable, Share!

{ 57 comments… read them below or add one }

michelle July 3, 2010 at 3:02 pm

ridiculously good idea. you eat the skin? can you eat the skin from all squash?


Molly July 4, 2010 at 12:09 am

Hi Michelle,
Only Kabocha squash has skin that is tender enough to eat. Other varieties should be peeled first.


michelle July 4, 2010 at 12:11 am

thank you, i had been wondering about that for awhile.


Gena July 4, 2010 at 7:30 am

Actually, Michelle, you can also eat the skin of acorn! And I’ve gotten away with delicata, too.


Melissa @ Tryingtoheal July 3, 2010 at 3:05 pm

ohhh…tasty! i do that with leftover roasted butternut squash! freak’n awesome!


Jo July 3, 2010 at 3:21 pm

this looks delish!


emptyjar July 3, 2010 at 4:00 pm

avocado + butternut squash + HUMMUS + bread = good sandwich also.


Jen July 3, 2010 at 4:06 pm

Your take on Peacefood’s masterpiece looks amazing! I will have to try it.

And I’ll admit that this New Yorker is taking a 5 day break in the “country” (hello, CT suburbia) for optimum relaxation with the famiy.

Have a great weekend! :)


Maya July 3, 2010 at 4:06 pm

I heart kabocha squash! I am so up for trying this, only I’d add those caramelized onions. I love those, too!


Melissa (Vegan CacaoBee) July 3, 2010 at 4:31 pm

Wow! Both the salad and the sandwich look incredibly yummy. Happy 4th of July!


Danielle (Runs on Green) July 3, 2010 at 4:35 pm

I just happen to have all those ingredients! I see life-changing sandwiches in my future :D


Christine (The Raw Project) July 3, 2010 at 4:41 pm

This looks amazing, it’s been too long since I’ve had kabocha squash and I need to try this. Thanks!


Jackie (Peaces of Earth) July 3, 2010 at 4:49 pm

Gena, this seriously looks like the best combination ever! I would add the onions to mine, yummm.

Have an amazing relaxing weekend!!


Evan Thomas July 3, 2010 at 4:57 pm

I’ve still never had kabocha squash. Is that something that might come in a CSA box? Because if so I might get lucky this Fall and get some


Gena July 4, 2010 at 7:31 am


You may! I don’t see too much kabocha at my farmer’s market — I believe it’s more common at west coast markets than east coast — but it’s definitely possible.



Ameena July 3, 2010 at 5:01 pm

I am happy to say that I have tried and love the combination of avocado and sweet potato.

I hope you enjoy a quieter NYC this weekend…I am definitely enjoying a quiet Los Angeles! The best part of the 4th of July weekend? There is NO traffic here!


Kim July 3, 2010 at 5:29 pm

I have heard about the kabocha sandwich at Peacefood. I’ve yet to travel to the UWS to try it out yet. Thanks for the reminder.


Kelsey @ CleanTeenKelsey July 3, 2010 at 5:45 pm

Mm, that sounds so good. I’ve actually never tried kabocha squash, but I have a huge sweet potato in my kitchen just waiting to be used. Its fate is now determined, thanks! :)


Sierra July 3, 2010 at 6:11 pm

I’ve been reading your blog for quite some time now, but this is the first time I’ve commented. I’ve just made that sandwich- absolutely amazing. Thanks for all your great recipes- I’ve gotten out of my “healthy food rut” due in large part to your recipes. Thanks and keep up the fantastic blogging work!


Meg July 3, 2010 at 6:45 pm

This definitely would change my life, and I totally wanna try it :D If only I could find that darn squash!

Maybe I’ll sub in sweet p :)


GirlonRaw July 3, 2010 at 7:44 pm

I’m thinking kombocha squash it like butternut pumpkin in Australian terms? Hmmm I am going to have to research this one.


Kenzie (Healthy Purpose) July 3, 2010 at 9:01 pm

yes, nyc is a great city to be on for long weekends. here in dc, the residents flee and the tourists flood. so staying here is kind of a mixed bag.

LOVE the combo. have definitely had it in a salad before. but the sandwich looks amazing too!


BroccoliHut July 3, 2010 at 9:04 pm

Beautiful sandwich! Avocado is my favorite sandwich topper these days:)


Heather Eats Almond Butter July 3, 2010 at 9:23 pm

Just looking at that sandwich changed my life. It’s been MONTHS since I’ve had any kabocha. Can you believe it?!? However, this sandwich has me wanting to get in the car and drive to my local Asian Mkt. this very second to pick one up! Yes, will definitely be trying this soon. :)

Hope you enjoy your quiet movie watching, kitchen time, sofa-filled weekend. Sounds like the perfect holiday to me!


jenny (green food diaries) July 3, 2010 at 9:45 pm

i’ve been eating ridiculous amounts of zucchini, sweet potato, and avocado (and JUST bought a loaf of ezekiel bread) so this is perfect. cant wait.


Natalie July 3, 2010 at 10:21 pm

wow, avocado and kabocha are 2 of my favorite foods and yet i havent tried what looks to be a MARVELOUS combination! thanks for introducing this – im definitely making it SOON!


Daniel July 3, 2010 at 10:34 pm

I don’t even have to try that sandwich to know that kabocha (which I discovered around April and could NOT stop eating until I had to because I went to Greece for school for 3 weeks…) and avocado – two of my favorite foods – would be fantastic! In fact, in my dorm I was spreading avocado on huge hunks of kabocha and eating it as a snack before bed, I don’t know why I never thought to make a sandwich out of it! Thanks for the idea, I can’t wait until kabocha are nice and in season again. :D


Lauren July 3, 2010 at 11:32 pm

I’ve only recently discovered my love of avocado…sweet potatoes and I have been friends for years but lately avo is my new love. I have been adding it to my salads every day and it is so good! I will definitely be trying that avo/sweet tater salad combo above…or I might try the sandwich if I could find a good gluten free bread.


claire July 3, 2010 at 11:49 pm

That does sound like a sandwich that would change my life! I love sweet potato and avocado together (black beans too…) but have yet to have it on a sprouted bread or a wrap…sounds delicious lady!


Diana @ VEGeneration July 3, 2010 at 11:51 pm

I love kabocha and avocado! What a perfect marriage, seriously. That sandwich looks heavenly. I gotta try it some time. Btw, what type of sprouted grain bread do you recommend?


Gena July 4, 2010 at 7:32 am


I like good old fashioned Ezekiel. I love Manna bread too, and I also enjoy French Meadow Bakery’s hemp bread a LOT. But Ezekiel is my all time standard :)



Katie July 3, 2010 at 11:59 pm

What do you mean it isn’t the season for squash? I buy winter squash year round. I love it. If you’re into beans, they pair well with the root veggie and avocado combo also.


Averie (LoveVeggiesAndYoga) July 4, 2010 at 12:31 am

Im the only blogger to never eat kabocha squash but i just made and blogged about my own kombucha. Take that whole foods!

Sammie looks great, happy 4th!


Marlena July 4, 2010 at 5:00 am

mmmm that sandwich looks divine Gena! I love love love the avo-sweet potato combination. Kudos to you for putting it together sandwich-style. In college I used to eat avocado and tomato sandwiches with just a little bit of sea salt and pepper on them. Absolutely delicious. Why haven’t I blogged about this? Simple foods are amazing. Happy 4th!



JL Goes Vegan July 4, 2010 at 6:41 am

It never occurred to me to use squash in a sandwich. My dear Mrs. Green’s natural market always has gorgeous kabocha on hand! Enjoy your weekend — one of my favorite things about (metro) NYC, too. We stay for the holiday and take vacation when everyone returns :)


Ian July 4, 2010 at 9:54 am

I’m relaxing and taking monday off :)


Sarah July 4, 2010 at 11:24 am

See, I read the title in my google reader and was put off reading the post as I wasn’t sure if I was ready for such a life-altering event. But, I am now clearly ready and willing to give the sandwich a shot; bring it on! x


Morgan July 4, 2010 at 11:54 am

That salad and sandwich look awesome


Christy (The Blissful Chef) July 4, 2010 at 1:41 pm

An ex-boyfriend of mine told me how delicious Vegenaise and kabocha squash were together. I didn’t believe him until I tried it. A match made in heaven! I’m totally going to make this sandwich, slathered with Vegenaise :)


Lauren July 4, 2010 at 4:44 pm

Wow, that sandwich looks so good! :) I love sweet potato and avocado, match made in heaven!

Enjoy your 4th! We went to the shore yesterday, it’s nice to be home without the crowds today!


allegraoxborough July 4, 2010 at 11:53 pm

Hey Gena,
Looks yumm! I’m working all weekend…hops on a small plane around MN.
I’ve been using you as a reference on my blog, check it out if you like!
Take care,


sophia July 5, 2010 at 1:49 am

OMg. Did you say kabocha? IN a sandwich? I’ve never tried kabocha with avocado, but I can’t wait to test out that combination! :D


Johanna July 5, 2010 at 4:36 am

Hi Gena!

This weekend I had a moving-back-into-my-apartment-party – there has been a total renovation in my bathroom, so I have lived with my parents for 3 months. But no more, I’m finally home! =D

And home means I got access to my own kitchen! Made your Raw Green Goddess Dressing yesterday and it’s sooo awesome, I loveed it! And I’m definitely gonna try that sandwich, seems like a good first time with sweet potatoes. :)

Hope you had a great weekend! :)


haya July 5, 2010 at 7:38 am

that sandwich looks delicious!!

squash isn’t really a root vegetable though ;-) but i guess it sure tastes like one!


Gabriela @ Une Vie Saine July 5, 2010 at 8:23 am

This looks like such a deliciously wonderful combination. Damn my brother for eating everything in our kitchen while I was away, including the bread and the avocadoes!! I’m bookmarking this immediately, thank you for sharing!


Sylvia July 5, 2010 at 10:33 am

MM this looks amazing. I will have to try it. I love squash.


Maya July 5, 2010 at 12:43 pm

Gena, I almost fell off the couch looking at these pictures! I cannot wait to make this sandwich! YUM!
I’m tweeting this right now!
One question: What type of sprouted grain bread do you like to use?


Gena July 5, 2010 at 12:50 pm

Thanks Maya! I like good old fashioned Ezekiel bread. Though Manna Bread and French Meadow bakery are also great.


Diana (Soap & Chocolate) July 5, 2010 at 1:16 pm

I did escape to CT this weekend for some quality time with family, got dragged around behind the boat a bit, which is good fun. Nothing like a flimsy innertube to give you some lasting whiplash. But I’ve returned to NYC to work today, so I’m enjoying some quiet city time as well.

Your combo sounds spectacular indeed – I believe you! In fact, I have a sweet potato and avocado at home, and you gave me an idea. ;) ::dons mad scientist lab coat::

Dinner’s gonna be gooooooood tonight!


Natalie July 6, 2010 at 1:59 am

hey gena, i ended up making this sandwich today and it is officially my NEW FAVORITE SANDWICH. oh man, i had a glorious lunch today. so delicious. and my parents loved it too! thanks so much for the recipe. i blogged about it here:


Aletheia July 6, 2010 at 10:44 pm

Unrelated to avocados and kabocha, because I’ve already tried the eclectic combo many a times before, and have only to congratulate you for being famous enough to widely disseminate the good news, I wanted to tell you about another awesome combination, that I thought you might appreciate because you strike me as adventurous. :-)

A cinnamon, apple and rhubarb chia pudding sweetened with raw honey, and topped with sliced avocado.

You can also make rhubarb hummus. With a bit of nutritional yeast and agave, it tastes like a tangy pink cheesy tahini. Delish!

:-) aletheia


Jamie July 7, 2010 at 4:51 pm

It looks and sounds magnificent!
One thing though, kabocha, and all squashes, for that matter, are not roots!


Kat (My Fruity Life) July 8, 2010 at 12:06 pm

This sandwich HAS changed my life and I haven’t even made it yet!! Going to my farmer’s market after work today and can’t wait to re-create for dinner tonight. Thank you for this lovely recipe!


Dee July 8, 2010 at 2:00 pm

WOWZA. I must try this a.s.a.p.!


Jess - The Domestic Vegan July 14, 2010 at 11:37 pm

Oooh, kabocha. My favorite. This sandwich sounds totally amazing. I will make it soon!


Desi Domo August 19, 2010 at 2:56 pm

I. LOVE. PEACEFOOD CAFE. Seriously, one of my favorite places. And I’m obsessed with their kabocha. They call me “the pumpkin girl” whenever I’m there because I order multiple servings of it every time I’m there. I’m definitely trying this recipe! THanks! :)


janet @ the taste space January 23, 2012 at 9:20 am

What a wonderful introduction to kabocha squash! Delicious wrap, Gena. I love how you combine different foods into great tasting wraps!


Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: