Roasted Red Pepper, Carrot and Hummus Sandwich

• Vegan

• Produce

  • 1/2 Avocado, small
  • 1 Carrot, large
  • 1/2 Cucumber, small
  • 2 Lacinato kale, leaves
  • 1 Lemon, wedge
  • 1 Pinch Red chili pepper flakes

• Condiments

  • 1/4 cup Hummus, plain
  • 1 tsp Sriracha sauce

• Baking & Spices

  • 1/2 cup Red peppers, loosely packed fire-roasted
  • 1 Salt & pepper

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Bread & Baked Goods

  • 1 Sandwich-sized bread loaf or demi-baguette, whole grain

Found on toasterovenlove.com

Description

Ingredients

• 1 whole grain sandwich-sized bread loaf or demi-baguette
• 1/2 teaspoon olive oil
• 1/2 a small avocado
• Salt & pepper
• Pinch red chili pepper flakes (optional)
• Lemon wedge
• 1/4 cup plain hummus
• 1 teaspoon sriracha sauce
• 1 large carrot, peeled and chopped into matchsticks
• 2 leaves lacinato kale, ribs removed and thinly sliced
• 1/2 cup loosely packed fire-roasted red peppers (We use Trader Joe’s brand)
• 1/2 a small cucumber, thinly sliced

Directions

• Slice the baguette in half lengthwise and scoop out bread from bottom half making sure to leave at least a 1/4 inch border of crust and bread. Drizzle both sides with olive oil and toast until lightly crispy.
• Mash the avocado onto the top half of the loaf. Squeeze the lemon wedge over avocado and sprinkle with salt, pepper and red chili pepper flakes.
• Spoon hummus into the bottom half of the loaf, spreading it into an even layer. Squeeze sriracha sauce over hummus and layer with carrots, kale, red peppers and cucumbers. Cover with top of loaf, slice in half and enjoy.

Nutrition