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Roasted Veggie Hummus Handful
Roasted Veggie Hummus Handful. (Photo: Karina Arnold)
With leftover steamed veggies from food prepping for the week, Karina Arnold made this sandwich. Learn more tips and tricks for food prepping here.
(Karina used extra vegetables to eat on the side and save for later)
1 large carrot, washed and cut into ½ inch slices, lengthwise
½ cup Brussels sprouts, washed and cut into ½ inch slices, lengthwise
½ cup spinach or kale
¼ cup red onions, sliced into thin rings
Deli meat, black bean patty or an omelet
2 slices bread (Karina used whole wheat bread-thins)
Hummus of choice
Garlic, pepper and salt to taste
Wash and cut your vegetables. First, steam the carrots and Brussels sprouts for 5 minutes, then add onions and kale until carrots and sprouts are fork tender. While steaming, toast bread. Then slather hummus on both sides.
For protein, Karina made an egg white omelet with basil leaves folded in each layer. If making an omelet, fold your eggs to the size of your sandwich. After veggies are done, season with salt and pepper. Next, add kale to the bottom layer, then stack carrots in top. The carrots will prevent the kale from falling out.
Add meat, omelet or patty. Lastly, add Brussels sprouts and onions to the top and cover with other hummus-coated slice.
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