Tomato Basil Sandwich with Green Smoothie | Easy Vegan Lunch

This Tomato Basil Sandwich with Green Smoothie is a fresh, simple lunch with juicy tomatoes, basil, greens and a creamy plant-based spread layered between hearty sandwich bread. Served with a cold green smoothie, it feels light, colorful and satisfying without requiring much cooking or prep.

Tomato Basil Sandwich with Green Smoothie | Easy Vegan Lunch

Tomato Basil Sandwich with Green Smoothie Recipe

Servings: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes

Ingredients

For the Tomato Basil Sandwiches

• 4 slices hearty whole-grain sandwich bread

• ¼ cup (60 g.) plain hummus, vegan cream cheese or cashew spread

• 1 cup (30 g.) baby spinach or tender mixed greens

• 1 cup (150 g.) cherry tomatoes, halved

• ¼ cup (10 g.) fresh basil leaves

• ¼ cup (25 g.) thinly sliced red onion

• ½ avocado, thinly sliced, optional

• 1 tsp. (5 ml.) extra-virgin olive oil

• 1 tsp. (5 ml.) fresh lemon juice

• ¼ tsp. fine sea salt

• Freshly ground black pepper, to taste

For the Green Smoothie

• 1 ½ cups (360 ml.) cold water or unsweetened plain coconut water

• 1 cup (30 g.) baby spinach

• ½ cup (15 g.) fresh parsley or cilantro leaves

• 1 frozen banana, sliced

• ½ cup (75 g.) frozen pineapple or mango

• ½ small cucumber, chopped

• 1 tbsp. (15 ml.) fresh lemon juice

• 1 tsp. (5 ml.) maple syrup, optional

• ½ cup (70 g.) ice cubes

For Serving

• Extra basil leaves

• Extra freshly ground black pepper

• Lemon wedges, optional

Directions

1. Make the smoothie first. Add the water or coconut water, spinach, parsley or cilantro, banana, pineapple or mango, cucumber, lemon juice, maple syrup, if using, and ice to a blender.

2. Blend until smooth and bright green. Add another splash of water if needed to loosen the texture. Pour into 2 glasses and refrigerate while you make the sandwiches.

3. In a small bowl, toss the cherry tomatoes, red onion, olive oil, lemon juice, salt and black pepper.

4. Spread the hummus, vegan cream cheese or cashew spread over 2 slices of bread.

5. Layer the baby spinach, basil leaves, dressed tomatoes, red onion and avocado, if using, over the spread.

6. Add the remaining bread slices on top and press gently so the sandwiches hold together without flattening the filling.

7. Slice if desired and serve with the green smoothie.

Make It Yours

→ For a heartier sandwich, add baked tofu slices, roasted chickpeas or a few spoonfuls of white bean spread.

→ For a sharper flavor, add a thin layer of Dijon mustard or a few pickled red onions.

→ For extra richness, use avocado and cashew spread together.

→ For a creamier smoothie, replace ½ cup (120 ml.) of the water with unsweetened plain oat milk or coconut milk beverage.

→ For a brighter flavor, add a little lime juice or a small piece of fresh ginger.

Kitchen Notes

→ Use sturdy sandwich bread so the tomatoes and greens do not make the sandwich too soft. If packing ahead, spread the hummus or cashew spread on both bread slices to create a light barrier between the bread and juicy tomatoes.

→ Cherry tomatoes work well because they stay bright and sweet without making the sandwich watery. If using sliced tomatoes, pat them lightly before adding them to the bread.

→ The smoothie should be cold and bright green, with enough ice to give it the frosty look shown in the glass. Blend until completely smooth so the herbs and greens are fully incorporated.

Pairs Well With

Serve this lunch with baked potato wedges, lentil soup, cucumber salad, roasted chickpeas, fresh fruit, tortilla chips with salsa or a small side of hummus and vegetables.