For you: Top bread with a cashew spread, sprouts, radishes, avocado, arugula, and more to make this fresh and flavorful sandwich.
For the kids: Spread reserved 2 tablespoons cashew spread over 2 (1-ounce) slices toasted whole-wheat bread (1 tablespoon per slice). Top 1 slice with 1⁄2 sliced Fuji apple, 1 teaspoon lemon juice, a dash of black pepper, and remaining bread slice. Cut in half diagonally.
For the kids: Prepare wrap through step 1, using remaining half of Dijon spread. Starting with the short edge, roll up topped flatbread, jelly-roll style. Cut crosswise into 4 (1-inch) pinwheels. Serve with red bell pepper slices and carrot sticks, if desired.