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Say goodbye to sad desk lunches! This Rainbow Veggie Sandwich is piled high with crisp and colorful veggies, plus a super creamy edamame-cilantro spread. It’s fresh, flavorful, and so easy to customize with your favorite toppings!

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There’s nothing I love more than a good sandwich. During my pregnancy, it was one of the only things I could stomach, and even now, whenever I’m not sure what to eat, a delicious sandwich is always the first thing that comes to mind.

This Rainbow Veggie Sandwich is one of my absolute favorites. It’s stacked with colorful veggies like red bell peppers, avocado, carrots, and red onion, delivering tons of fiber and flavor in every bite. It also includes a delicious edamame spread, which adds extra protein and creaminess.

Not only is this Rainbow Veggie Sandwich super easy to make with minimal prep required, but it’s also completely customizable: swap in your favorite veggies, pop it in the toaster oven, or switch up the cheese — the world is your oyster!

Why you’ll love this Rainbow Veggie Sandwich

It’s quick and easy, with just 15 minutes prep time required.
Every bite is vibrant and veggie-packed.
It’s loaded with gut-friendly fiber (including 9 grams per serving!).
It’s incredibly easy to customize — add whatever veggies you have on hand and skip any you don’t.
It’s rich in plant-based protein, thanks to the creamy edamame spread.

Rainbow Veggie Sandwich ingredients

Sub rolls provide a sturdy base for all the colorful fillings and help hold everything together. I like using soft sub or Dutch crunch rolls, but pretty much any bread will work here, so feel free to get creative.
Provolone adds a mild flavor that complements the fresh veggies without overpowering them.
Cucumber brings freshness and crunch to each bite. Be sure to slice it thinly so it’s easy to layer into the sandwich.
Avocado provides richness and healthy fats for a more satisfying sandwich. It pairs especially well with the bright edamame spread.
Red bell pepper adds sweetness, color, and a crisp bite. It’s one of the key ingredients that gives this recipe its rainbow-inspired look.
Carrots add sweetness and a little extra crunch while also boosting the sandwich’s colorful appearance. Buy a pre-shredded bag to save on prep time!
Red onion adds a sharp, savory contrast. A little goes a long way in adding flavor!
Tomato provides a refreshing pop of color and brings all the ingredients together.
Lettuce gives the Rainbow Veggie Sandwich volume and crunch. I typically use romaine, but iceberg works great too.
Edamame adds protein and forms the base of the creamy spread. Use frozen shelled edamame for an easy shortcut – just remember to pop it in the microwave to thaw it first!
Cilantro brings brightness and an herby flavor to the spread.
Garlic provides bold, savory depth and enhances the flavor of the edamame spread.
Cumin brings warmth and a subtle earthy note.
Nutritional yeast adds a cheesy, umami flavor to the spread (and squeezes in some extra nutrients!).
Lime juice brightens up the spread and balances out some of the richer ingredients with a pop of acidity.

How to serve this Rainbow Veggie Sandwich

Pair this Rainbow Veggie Sandwich with a cup of soup for a cozy lunch.
Serve alongside fresh fruit to round out your meal.
Add a handful of baked chips or roasted veggies on the side.
Cut into smaller portions and serve as part of a picnic spread.
Enjoy with a simple salad to add even more fresh flavor and fiber.

Substitutions and variations

Sub rolls – Any bread works here! Try ciabatta, sourdough, whole grain bread, pita pockets, or wraps depending on what you have on hand.
Provolone – Swap in mozzarella, Swiss, havarti, pepper jack, or your favorite dairy-free cheese slices instead.
Carrots – Try shredded purple cabbage, broccoli slaw, or thinly sliced snap peas for a different crunch.
Red onion – Green onions, shallots, or pickled onions are all delicious options.
Red bell pepper – Mix it up with orange, yellow, or green peppers if you prefer!
Lettuce – I used romaine, but spinach, iceberg, arugula, mixed greens, or sprouts are all simple swaps.
Cilantro – If you’re not a fan of cilantro, add a handful of parsley instead for a similar flavor.
Avocado – Skip the avocado to make your sandwich a little lighter.

Quick recipe tips

Layer strategically by placing cheese or lettuce next to the bread to prevent sogginess.

Toast the subs — totally optional, but it adds a nice flavor and crunch.

Get creative and switch up the veggies based on whatever you have on hand!

Store any extra edamame spread in the fridge; it’s an amazing topping for toast.

Step-by-step instructions

Make the spread: Add the edamame, cilantro, garlic, cumin, nutritional yeast, water, lime juice, and salt to a blender. Blend until smooth, adding more water as needed to reach your desired consistency.

Prep the rolls: Slice the sub rolls in half lengthwise and spread the edamame-cilantro mixture evenly over the cut sides.

Assemble the sandwiches: Layer the provolone cheese, lettuce, cucumber, tomato, avocado, bell pepper, carrots, and red onion over the spread.

Serve and enjoy: Cut the sandwiches in half, if desired, and serve immediately.

Make ahead & storage

This Rainbow Veggie Sandwich is best enjoyed fresh, but you can prep the ingredients ahead of time to make assembly quick and easy.

Meal prep

Prep the spread: Make the edamame-cilantro spread up to 3 days in advance and store it in an airtight container in the fridge.
Slice the veggies: Cucumbers, peppers, onions, and carrots can be prepped a day or two ahead for easy assembly.
Assemble later: For the freshest texture, wait to assemble the sandwiches until just before serving.

Storing leftovers

Fridge: Store leftover sandwiches in an airtight container for up to 1 day.
Expect some softening: The bread may become softer as it sits, especially if it contains avocado or tomato.
Store components separately: For best results, keep the spread, veggies, and bread separate and assemble as needed.

Freezing

Freeze the spread only: The edamame-cilantro spread can be frozen in an airtight container for up to 2 months.
Skip freezing the sandwich: The fresh veggies and bread probably won’t freeze or thaw well.

FAQ

Yes! The spread can be made up to 3-4 days in advance and stored in an airtight container in the fridge.

If you’re not a fan of cilantro, fresh parsley or basil both work well and will still give the spread a bright flavor.

Absolutely. Sliced tofu, tempeh, or mashed chickpeas make great protein boosts.

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