Name: Avocado & Bean Toast With Balsamic Roasted Tomatoes (Copy)
Prep time: 10 min
Cook time: 30 min
Yield: 1040.8 grams
Ingredients: 4 tomatoes, halved; 1 tablespoon of olive oil; 1 clove of garlic, sliced; 1 tablespoon of balsamic vinegar; salt; pepper; 400 gram tin of cannellini beans, rinsed, drained; 2 avocados, flesh chopped; 3 tablespoons of lemon juice; 4 tablespoons of parsley, chopped; 4 tablespoons of basil, chopped; 1 clove of garlic, chopped; salt; pepper; 4 medium slices of wholemeal bread

This vegan avocado toast with roasted tomatoes is a super easy and delicious breakfast or snack for any time of day.

It's rich in healthy fats and fibre, it's creamy, easy to whip up, and is oh so tasty when spread on top of some toasted bread.

Although delicious, this meal can often lack protein unless it is topped with egg or cheese, which, as you are aware, if you are vegan you are pretty much out of luck here!

So how do you add extra protein into the classic avocado toast? By adding one of my favourite protein hacks – cannellini beans.

If you are already part of the avocado toast fan club, I doubt you will need more convincing to try this high protein vegan version. But if you do, here are a few more reasons why this is my go-to vegan avocado toast recipe:

Nutrition packed (high in protein and fibre!)
Insanely flavourful
Uses up store cupboard staples
Plant-based
Gluten free (if using GF bread)
Dairy free
Perfect as a meal or a snack

Whatever your reasons for trying this recipe.. enjoy!

Ingredients

or4 tomatoes, halved

or1 tablespoon of olive oil

or1 clove of garlic, sliced

or1 tablespoon of balsamic vinegar

orsalt

orpepper

or400 gram tin of cannellini beans, rinsed, drained

or2 avocados, flesh chopped

or3 tablespoons of lemon juice

or4 tablespoons of parsley, chopped

or4 tablespoons of basil, chopped

or1 clove of garlic, chopped

orsalt

orpepper

or4 medium slices of wholemeal bread

Preparation

Preheat the oven to 430F/220C/Gas Mark 7.

Place the tomatoes in a baking dish, cut side up and drizzle with olive oil. Place slices of garlic (from 1 garlic clove) onto the tomatoes and drizzle with the balsamic vinegar. Season with salt and pepper.

Place the tomatoes in the oven and roast for 15-20 minutes, then remove from the oven and set aside to cool slightly.

In the meantime, place the cannellini beans, avocado, lemon juice, parsley, basil and remaining garlic clove into a food processor. Season with salt and pepper and blitz until smooth.

Toast the bread and assemble by dividing the avocado paste equally over the 4 slices of toast. Top each toast with roasted tomato and serve immediately.

Nutritional information

	Per 100 g	Per portion (260 g)	% DRI
Energy	122 kcal	316 kcal	16 %
Fat	7 g	18 g	28 %
Fatty acids, total saturated	1 g	4 g	18 %
Cholesterol	0 mg	0 mg	0 %
Sodium	124 mg	322 mg	13 %
Carbohydrate	12 g	31 g	10 %
Sugars	2 g	5 g
Fiber	2 g	6 g	23 %
Protein	3 g	9 g

Recipes ofAshly Davis

Nutritional Therapist

I CAN help you feel Younger And Love Life!!

Avocado & Bean Toast With Balsamic Roasted Tomatoes (Copy)

Wednesday, March 29, 2023