Description
This hummus sandwich with veggies is so quick and easy but also crazy good! Smooth and savory hummus smothered on sprouted grain bread, layered with warm balsamic roasted veggies topped with sun dried tomato spread and greens. A meal that is sure to up your sandwich game any day of the week. Vegan, plant-based and loaded with flavor and nutrition!
Ingredients
Scale
- 1 Medium red bell pepper – sliced into strips
- 1 medium zucchini – sliced into planks about 1/4 inch thick
- 1 medium red onion – peeled and sliced
- 2–3 portobello mushroom caps – cleaned and sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4–6 Slices of sprouted grain bread – or bread of choice
- 1/2 cup homemade or store-bought hummus
- 1/2 cup sun-dried tomato spread
- 1 cup greens blend – I used arugula, spinach and basil
- Vegan parmesan cheese
- Lemon juice for topping
Instructions
- Cut and marinate the veggies. This takes all of 10 minutes to do or less if you buy pre-cut veggies. Slice the veggies in similar shapes and sizes then place them into a mixing bowl.
- Season and marinate the veggies. Mix up the super simple marinade (olive oil, balsamic vinegar, garlic powder, Italian seasoning, salt and pepper) and pour it over the veggies. Toss the veggies to coat them all in the marinade. Let them sit for a few minutes to soak up all of that great flavor.
- Roast the veggies. Pour the veggie onto a baking sheet lined with parchment paper and spread them out in an even layer. Roast at 425 degrees F for 15-20 minutes. Once you smell them, they are done. Let them cool for a few minutes.
- Make the hummus. You can use store bought hummus or make homemade hummus that is up to you. If you are short on time then try this 5 Minute Hummus, it is insanely good. Roasted red pepper hummus would also be so delicious on this sandwich and is quick and easy to make.
- Build your sandwich. Spread some of the hummus on one of the slices of bread and top it with some of the greens. I used a mix of arugula, spinach and basil. Spread some of the sun-dried tomato spread on the other half of the bread and layer on the veggies. Sprinkle with a little lemon juice and some vegan parmesan for even more flavor and bring the two slices together to make your sandwich.
- Serve. Enjoy this hummus sandwich at room temperature with your favorite chips. I love to pair this sandwich with some sea salt plantain chips.
Notes
- As noted above, slice the veggies into similar sizes and shapes for more even cook times. This will also help the veggies stay inside the sandwich as you eat it.
- You can switch up the veggies and use summer squash, cherry tomatoes, or even sliced eggplant. For the greens, I used a mix of arugula, spinach and little basil but you could also use watercress, micro greens, or even thinly sliced kale.
- Use some other spreads in place of the sun-dried tomato spread, such as this Lemon Basil Pesto, Green Goddess Dressing, incredible Roasted Vegetable Dip or this Beet Pesto.
- Any kind of bread or even a wrap will work with this Hummus Sandwich. I opted for sprouted grain bread to keep it healthier and to add even more nutrition to this recipe. Plus sprouted grain bread is just so pretty and has so much more texture Thant plain whole wheat bread.
- To store this sandwich, wrap it up in some parchment paper or foil and store it in the refrigerator for up to 2 days. You can reheat it in the microwave or toaster oven for a few minutes to warm it up a little or you could even eat it cold right out of the fridge!
- Prep Time: 10
- Cook Time: 15
- Category: Healthy Dinner Ideas
- Method: Roasted
- Cuisine: Mediterranean
