Open Faced Vegetable Sandwich
Brighten up your day with the ultimate Open-Faced Vegetable Sandwich—a simple yet flavorful recipe that's as nutritious as it is visually stunning. Perfect for a quick lunch or a light snack, this vibrant creation starts with golden, toasted whole-grain bread layered with creamy hummus. Topped with slices of buttery avocado, crisp cucumber, juicy cherry tomatoes, and peppery radishes, this sandwich strikes the perfect balance of textures and flavors. A handful of fresh baby spinach, a drizzle of olive oil and lemon juice, and a sprinkle of salt and pepper elevate every bite, while optional microgreens add a delicate, gourmet touch. Ready in just 15 minutes and packed with wholesome ingredients, this vegetarian, no-cook recipe is ideal for clean eating enthusiasts. Treat yourself to this colorful, open-faced delight that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 slices whole-grain bread slices
- 4 tablespoons hummus
- 1 avocado
- 0.5 cucumber
- 6 cherry tomatoes
- 2 radishes
- 0.5 cup baby spinach leaves
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup microgreens (optional)
Instructions
Toast the whole-grain bread slices until they are golden and crispy. Set aside to cool slightly.
Spread 2 tablespoons of hummus evenly on each slice of bread to create a flavorful base.
Slice the avocado in half, remove the pit, and carefully scoop out the flesh. Thinly slice the avocado and layer it on top of the hummus.
Wash the cucumber and slice it into thin rounds. Arrange the cucumber slices neatly on the bread, overlapping slightly.
Cut the cherry tomatoes in half and distribute them evenly over the sandwich.
Wash and thinly slice the radishes. Add the radish slices to the sandwich for a hint of crunch and peppery flavor.
Scatter a handful of baby spinach leaves over the vegetables for added freshness.
Drizzle the olive oil and lemon juice over the sandwiches for a light dressing.
Sprinkle with salt and black pepper to taste.
Optionally, top the sandwiches with microgreens to enhance the flavor and presentation.
Serve immediately and enjoy your fresh and nutritious open-faced vegetable sandwich!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 49.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4154 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
