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Hummus Melts
and roasted honey mustard vegetables

Active: 25 min Total: 40 min
Creamy hummus and avocado make a protein-rich base for these cheesy melts. Honey mustard roasted vegetables add flavor and color on the side.
Smarts: When we last featured this meal in 2016, we used roasted vegetable sticks (as shown in the photos), but this time we're recommending cubing them for more even cooking.


Hummus Melts:
  • Avocados - 1 , sliced
  • Tomatoes, medium - 1 , thinly sliced
  • Hummus - 8 oz
  • Sandwich rolls - 4 (sub sandwich bread)
  • Cheese, any deli-sliced variety - 4 slices (like swiss, provolone, or white cheddar)
Roasted Honey Mustard Vegetables:
  • Carrots - 1 lb , chopped
  • Parsnips - 1 lb , chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Honey - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp (use whole grain mustard if you have it)


  1. Carrots / Parsnips - Chop and combine. (Can be done up to 3 days ahead)
  2. Avocado / Tomatoes - Prep as directed.

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  1. Heat oven to 400F / 204C.
  2. Toss carrots and parsnips with oil, honey, and mustard. Spread out on a sheet pan. Roast until tender, 25 to 30 minutes, flipping halfway through cooking.
  3. Spread hummus onto the bottom half of the rolls. Then top with avocado, tomatoes, and cheese and arrange on a second sheet pan. Place the top half of the rolls on the sheet pan cut-side up for toasting.
  4. When vegetables are nearly finished cooking, move them to a lower oven rack and place the sheet pan with the sandwiches on it on the top rack. Continue baking until vegetables are tender and cheese on the sandwiches is melted, 6 to 8 minutes.
  5. Serve sandwiches with vegetables on the side and enjoy!



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