This is the veggie hummus avocado sandwich that I make day after day! Stacked with veggies, this vegan lunch is a tasty powerhouse of nutrients.
I fully admit that I ate this hummus avocado sandwich for lunch five days in a row. It takes all of 10 minutes to make and the ingredients are stocked in my kitchen 95% of the time. And if you don’t have all of the ingredients, use whatever vegetables you do have on hand. It’s a no-brainer, easy lunch option!
This vegetable sandwich happens to be vegan, rivaling my Edamame Hummus Veggie Wrap for a delicious plant-based lunch. If you’re looking for something with less carbs and still meatless, try my Curry Egg Salad Collard Green Wraps.
Tips for making this avocado sandwich:
For the bread, I use a thin-slice version, such as the one (affiliate link) from Dave’s Bread. I prefer less bulk in my bread, allowing the flavor of the veggies to shine. Plus…less calories.
Lightly toast the bread. Just enough to provide a little crunch, but not so toasty that the bread crumbles when you bite into it.
Mash the avocado with a dash of kosher salt. Add pepper if you’d like, or spice things up with cayenne pepper or ground cumin.
Pile on the veggies! I used cucumber and tomato slices, and broccoli sprouts, but feel to swap in your favorites (see below for substitution suggestions).
If cheese is a “must” for you and you aren’t aiming for a vegan sandwich, try a slice of sharp cheddar or smoky Gouda, or some crumbled goat cheese or feta.
What are broccoli sprouts?
Broccoli sprouts look very similar to alfalfa sprouts and can be found in the produce section of many supermarkets. Alternatively, they can easily be grown at home in a mason jar. Hop onto YouTube for plenty of tutorials for growing them!
Broccoli sprouts are germinated broccoli seeds. While fully mature broccoli boasts plenty of health benefits, broccoli seeds are even more beneficial, thanks to a compound called sulforaphane which has been shown to aid in preventing DNA damage that can lead to cancer (e.g., see this study).
Packed broccoli sprouts in sandwiches and salads, or blend them into green smoothies or smoothie bowls.
Ingredient substitution suggestions:
I always have tomatoes, cucumber, broccoli sprouts on hand, so that’s what I used. But feel free to swap in your favorites.
Go for a Mediterranean vibe with cucumber and tomatoes drizzled with a tiny bit of balsamic vinegar, sliced canned artichokes, kalamata olives and feta cheese.
Give the sandwich some southwestern flair by using smashed black beans instead of hummus. Add roasted corn and mix the avocado with some pico de gallo. If using cheese, Pepper Jack or a few crumbles of queso fresco work well.
Other healthy sandwich recipes:
Vegan Hummus Avocado Sandwich
- 4 slices thin-sliced bread, such as Dave’s Thin Sliced Bread
- 1/2 avocado
- 1/8 teaspoon kosher salt
- 2 tablespoons plain hummus
- 8 slices tomato
- 8 slices cucumber
- 1/2 cup (packed) broccoli sprouts
- Lightly toast the bread.
- Smash the avocado in a small bowl and season with the salt. Divide the avocado between two slices of bread.
- Spread 1 tablespoon hummus on the remaining two slices of bread.
- Layer the tomato, cucumber and broccoli sprouts on top of the smashed avocado. Close each sandwich with the hummus-smeared slices of bread.
- Cut each sandwich in half. Serve.
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