Hummus and Veggie Sandwich
15min
0min
1
340
Chef's Note
For meal prep, prepare all the veggies in advance and store them separately in the refrigerator. Assemble the sandwich just before eating or in the morning before class to prevent sogginess. If making ahead completely, try placing a thin layer of hummus on both bread slices to create a moisture barrier between the bread and vegetables.
Tags
Ingredients
2 slices whole grain bread
3 tablespoons store-bought hummus
1/4 medium cucumber
1/2 medium carrot
1/4 medium red bell pepper
1/4 medium avocado
1/2 cup baby spinach
2 tablespoons sprouts (alfalfa or broccoli)
1/2 teaspoon lemon juice
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Slice the cucumber into thin rounds. For best texture, use a mandoline if available.
- 2
Peel and grate 1/2 medium carrot using the fine side of a box grater.
- 3
Thinly slice 1/4 red bell pepper into strips.
- 4
Slice 1/4 avocado and sprinkle with 1/2 teaspoon lemon juice to prevent browning.
- 5
Toast 2 slices of whole grain bread until lightly golden for better structural integrity.
- 6
Spread 3 tablespoons of hummus evenly on one slice of the toasted bread.
- 7
Layer 1/2 cup baby spinach on top of the hummus.
- 8
Arrange the cucumber slices, grated carrot, and bell pepper strips over the spinach.
- 9
Add the avocado slices and 2 tablespoons sprouts on top of the vegetables.
- 10
Drizzle 1/2 teaspoon olive oil over the vegetables and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- 11
Place the second slice of bread on top and gently press down.
- 12
Cut the sandwich diagonally for easier eating.
- 13
Wrap in parchment paper or place in a reusable container if taking to go.
Nutrition Information (per serving)
340
12g
42g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!