Avocado Toast with White Beans & Tomatoes

Avocado Toast with White Beans & Tomatoes

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 2
Scheduled for:
Breakfast on Tuesday
Leftovers:
Breakfast on Thursday

Ingredients for 2

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1/2 can (15oz) Cannellini beans, canned (rinsed, drained)
1 avocado(s) Avocado (pitted, peeled, chopped)
1 1/2 tbsp Lemon juice
1/8 cup Parsley, fresh (roughly chopped)
1/8 cup Basil, fresh (roughly chopped)
1/2 clove(s) Garlic (minced)
1/2 pinch Salt and pepper
2 tomato Roma tomatoes (seeds and juice removed, for tomatoes)
1/2 tbsp Extra virgin olive oil (for tomatoes)
1/2 clove(s) Garlic (thinly sliced, for tomatoes)
1 tsp Balsamic vinegar (for tomatoes)
1/2 pinch Salt and pepper (for tomatoes)
1/2 tbsp Extra virgin olive oil (for toast)
2 slice Whole grain bread (for toast)
1/8 leaf Basil, fresh (for garnish)

Instructions


Preheat oven to 450 F.

Toss the tomatoes with the oil and spread out onto a baking sheet, cut side up. Add the garlic into the cavities of the tomatoes, drizzle with balsamic and add a pinch each of salt and pepper. Lightly press the tomatoes down to flatten.

Roast until the tomatoes soften and caramelize, about 20-30 minutes. Allow them to cool compltely, then carefully remove and discard the skin.

Meanwhile, add the beans, avocado, lemon juice, parsley, basil, garlic, salt and pepper to a food processor and puree until smooth.

Once the tomatoes are finished, brush the bread with the remaining oil and toast on the baking sheet in the hot oven until lightly golden brown, about 5 minutes.

To assemble, divide the avocado between the four slices of toast, top with a piece of roasted tomato and garnish with the fresh basil leaves.

Nutrition Facts

Per Portion

Calories 472
Calories from fat 208
Calories from saturated fat 31
Total Fat 23.2 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 15.2 g
Cholesterol 0 mg
Sodium 236 mg
Potassium 1249 mg
Total Carbohydrate 51 g
Dietary Fiber 15.0 g
Sugars 4.4 g
Protein 14.3 g

Dietary servings

Per Portion


Grain 0.9
Meat Alternative 0.5
Vegetables 2.5

Energy sources


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