Paleo Grilled Veggie and Hummus Sandwich
Elevate your lunchtime routine with this *Paleo Grilled Veggie and Hummus Sandwich*, a fresh and flavorful twist on a classic favorite. This recipe combines smoky grilled zucchini, red bell pepper, yellow squash, and portobello mushrooms with a creamy, homemade cauliflower hummus spiked with tahini, garlic, and cumin. All of this goodness is nestled in warm almond flour tortillas alongside peppery arugula and rich slices of avocado, making it not only irresistibly delicious but also completely grain-free, vegan, and paleo-friendly. Perfect for a quick, healthy meal, this sandwich showcases bold Mediterranean-inspired flavors and nutrient-packed ingredients, ticking all the boxes for clean eating enthusiasts. Whether you're firing up the grill for a casual lunch or a light summer dinner, this satisfying recipe is sure to impress!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 2 whole Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Tahini
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Yellow squash
- 2 medium Portobello mushroom caps
- 4 large Almond flour tortillas
- 2 cups Arugula
- 1 large Avocado
Instructions
Preheat your grill to medium-high heat.
Remove the leaves and core from the cauliflower and cut it into small florets.
In a steamer basket over simmering water, steam the cauliflower for about 10 minutes, or until tender.
Transfer the steamed cauliflower to a food processor. Add 1 tablespoon of olive oil, garlic cloves, lemon juice, tahini, ground cumin, salt, and black pepper. Process until smooth and creamy to create the hummus.
Slice the zucchini, red bell pepper, yellow squash, and portobello mushroom caps into equally sized pieces for even grilling.
Brush the remaining olive oil over the vegetable slices.
Place the vegetables on the preheated grill. Grill each side for about 4-5 minutes or until grill marks appear and the veggies are tender.
Warm the almond flour tortillas on the grill for about 30 seconds per side, just enough to make them pliable.
To assemble the wraps, spread a generous amount of cauliflower hummus on each tortilla.
Top the hummus with a handful of arugula, slices of grilled vegetables, and two slices of avocado.
Wrap each tortilla around the filling, secure with parchment paper or toothpicks, slice in half, and serve immediately.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 96.0 g | 343% | |
| Total Sugars | 43.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2866 mg | 220% | |
| Iron | 10726.9 mg | 59594% | |
| Potassium | 4588 mg | 98% | |
*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.
