Cloud Bread Sandwiches with Roasted Beet Hummus and Roasted Vegetables

Servings4

Time to Cook45 minutes

Time to Prepare15 minutes

Recipe developed for BC Egg by Chef Trevor Randle

Kick off the new year with a fresh, feel-good recipe that’s light, colourful, and full of flavour.

This recipe puts BC eggs front and centre, transforming them into fluffy, protein-rich cloud bread that’s naturally light and satisfying. Paired with caramelized vegetables and a creamy, nutrient-packed beet hummus, it’s a wholesome way to start the year feeling energized and inspired in the kitchen.

Whether you’re looking for a lighter lunch, a creative vegetarian option, or simply a new way to cook with eggs, this recipe proves healthy eating can still be indulgent, colourful, and crave-worthy. Discover how simple ingredients can come together into a beautiful, nourishing meal—perfect for January and beyond.

Ingredients

Cloud Bread

4 eggs, separated

½ tsp (3ml) cream of tartar

⅓ cup (80 ml) plain Greek yogurt

¼ cup (60ml) sesame seeds (optional)

pinch of sea salt

Roasted Vegetables

1 green zucchini, sliced 7mm

1 yellow zucchini, sliced 7mm

2 yellow bell peppers, seeded and cut flat

1 red onion, sliced 7mm

4 roma tomatoes, sliced 7mm

⅓ cup (80ml) olive oil

Kosher salt and pepper

Roasted Beet Hummus

2 small beets, roasted, peeled and diced

1 19oz can (540 ml) chickpeas

2 lemons, zested and juiced

3 cloves garlic, minced

⅓ cup (80 ml) tahini

½ cup (125 ml) olive oil

Kosher salt and pepper

Instructions

Cloud Bread

Preheat oven to 300°F.
Line a baking sheet with parchment and draw templates. Flip the parchment paper.
Place egg whites in a mixing bowl along with the cream of tartar.
Whip until stiff peaks.
While whipping, combine egg yolks and Greek yogurt in a bowl.
Mix 1/3 of the whipped whites into egg mixture.
Place yolk mixture into remaining egg whites and fold until combined.
Divide the mixture evenly between the eight templates.
Using an offset spatula, smooth the mixture to follow the drawn template to about 1/2 inch each.
Sprinkle each disk with sesame seeds if using.
Bake for 25-30 minutes.
Cool completely before use.
Assemble into sandwiches with roasted beat hummus and roasted vegetables

Roasted Vegetables

Preheat oven to 400°F.
Toss individual vegetables into a bowl with a drizzle of olive oil and a pinch of salt and pepper.
Place in the oven for 10 – 15 minutes or until nicely roasted.
Reserve for sandwich.