This protein-packed Vegan Avocado Toast with Roasted Tomatoes tastes so good. Its beans are packed with fiber which will leave you feeling fuller longer and the healthy fat from the avocado boosts the nutritional value of the beans and tomatoes. It takes a bit longer to make but is worth the effort.


15 oz can no salt added cannellini beans rinsed and drained

2 Avocados, pitted, peeled, and chopped

3 Tbs. lemon juice

¼ C. parsley roughly chopped

¼ basil leaves roughly chopped

1 clove garlic minced

Pink salt and fresh pepper to taste

4 Roma Tomatoes cut in half, seeds and juice removed

1 Tbs. extra virgin olive oil

2 cloves garlic thinly sliced

2 tsp. balsamic vinegar

1 Tbsp extra virgin olive oil

4 slices of thickly cut gluten-free bread

Basil leaves for garnish

Fleur de sel for garnish


Preheat the 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 completely, 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 and fleur de sel.


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