If you’re looking for something better than a bagel slathered with a disproportionate amount of cream cheese, you’ve found it … this stuff-by-color bagel sandwich! It’s a full of eye appeal—and a delightful use of produce. It’s one of my favorite things to indulge in on a Saturday morning.
Stuff it with any color vegetables. You can create a rainbow version—or pick a color, any color. I personally prefer the pick a color route … to go all out with it! Green is usually my choice since I have green veggie odds ‘n ends in my fridge so often. This way I’m preventing food waste while my palate is enjoying great taste. Check out all of the other color options below. You can totally have fun with this!
Hint: Check out how I stuffed this one on IG Reels HERE.
Of course, you’ll need a bagel. I pick one or two up fresh from a nearby bagel shop just before making this. (My faves are pumpernickel “everything” or whole grain “everything” bagels!) For any of the “stuffing” ingredients you choose, you’ll scoop out most of the spongy bagel insides to form bagel shells. This will work best if you buy (or bake) really big bakery-sized bagels that are around 5 ounces (140 grams) … or even bigger.
Don’t worry about going too big; remember that you’re not eating the doughy part of the bagel. But do save those bagel scraps. They’re tasty as croutons or breadcrumbs. Freeze them if you don’t need the doughy pieces right away.
I’ve included a recipe below. But frankly, I never measure the ingredients. It’s actually easier to eyeball everything as you stuff the bagel shells. But do read through the recipe so you have the gist … and then stuff those bagel shells freestyle.
(Hint: For extra luxuriousness, smear a couple tablespoons plant-based cream cheese or soft treenut cheese in your bagel, too!)
Want to go with singular colors or similar hues? Try these ideas, including my green version.
Crisp fresh veggie: thinly-sliced English cucumber or shaved raw asparagus
Soft fresh or cooked veggie (or fruit): sliced avocado, guacamole, or sauteed spinach
Grilled or roasted veggie: grilled sliced zucchini or roasted broccoli florets
Leafy salad (greens): microgreens or baby arugula
Crisp fresh veggie: red bell pepper strips
Soft fresh or cooked veggie (or fruit): red tomato or muhammara (red pepper dip)
Grilled or roasted veggie: roasted red beets or roasted or grilled red bell pepper
Leafy salad (greens): red cabbage or red leaf lettuce
Crisp fresh veggie: shredded carrot
Soft fresh or cooked veggie (or fruit): orange tomato or roasted butternut squash slices
Grilled or roasted veggie: roasted or grilled orange bell pepper
Leafy salad (greens): radicchio or shaved rainbow (orange) chard stems—or use carrot tops so they don’t go to waste
Crisp fresh veggie: shredded purple carrot
Soft fresh or cooked veggie (or fruit): roasted purple cauliflower or purple carrot hummus
Grilled or roasted veggie: roasted purple carrot
Leafy salad (greens): purple cabbage, purple kale, or radicchio
Crisp fresh veggie: yellow bell pepper strips or thinly sliced yellow summer squash
Soft fresh or cooked veggie (or fruit): yellow tomato or yellow split pea dip
Grilled or roasted veggie: roasted or grilled yellow summer squash or yellow bell pepper or roasted golden beets
If you’re looking for something better than a bagel slathered with a disproportionate amount of cream cheese, you’ve found it … this stuff-by-color bagel sandwich! It’s a full of eye appeal—and a delightful use of produce.
Just pick a color theme, like green or purple. Then select your ingredients based on that color (or rainbow or colors, if you prefer). It’s that simple … and scrumptious!
Yield:1 bagel sandwich 1x
1 large bakery-style bagel, such as pumpernickel “everything” bagel
2 to 3 tablespoons plant-based cream cheese or soft treenut cheese (optional)*
1/3cup crisp fresh veggie of choice, such as thinly-sliced English cucumber
1 teaspoon extra-virgin olive oil, to taste
Pinch of sea salt, to taste
Pinch of freshly ground black pepper, to taste
1/3cup soft fresh or cooked veggie (or fruit) of choice, such as sliced avocado
1/3cup grilled or roasted veggie of choice, such as grilled sliced zucchini
1 small handful fresh herbs, such as basil and mint
1/3cup leafy salad (greens) of choice, such as microgreens
1/2 teaspoon lemon juice
Cut the bagel in half to form rounds. Scoop out much of the spongy insides to form bagel shells. (Hint: Save bagel scraps for other use, such as making croutons or breadcrumbs.)
Layer all ingredients into both bagel shells, seasoning as desired.
Press stuffed halves together to form a sandwich, cut in half, and indulge.
*If using avocado or guacamole, I skip the plant-based cream cheese or soft treenut cheese.
Note: Don’t feel like you need to measure out ingredients. I just put measurements in the recipe for you to use as a guide to get you started. Nutrition info will vary.
Tip: I’ve kept this concept streamlined by using lemon vinaigrette (lemon and olive oil). But you can splash or smear on jazzier (and matchy-matchy) condiments in its place, like green tahini sauce, muhammara, harissa mayo, purple goddess dressing, dijon mustard, and blush wine vinaigrette!