Avocado & Bean Toast with Balsamic Roasted Tomatoes
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
4 slices whole wheat bread
For the tomatoes:
4 tomatoes, halved
1 tbsp. olive oil
1 clove garlic, sliced
1 tbsp. balsamic vinegar
salt & pepper
4 tomatoes, halved
1 tbsp. olive oil
1 clove garlic, sliced
1 tbsp. balsamic vinegar
salt & pepper
For the avocado:
14 oz. (400g) can cannellini beans, rinsed, drained
2 avocados, flesh chopped
3 tbsp. lemon juice
4 tbsp. fresh parsley, chopped
4 tbsp. fresh basil, chopped
1 garlic clove, chopped
salt & pepper
14 oz. (400g) can cannellini beans, rinsed, drained
2 avocados, flesh chopped
3 tbsp. lemon juice
4 tbsp. fresh parsley, chopped
4 tbsp. fresh basil, chopped
1 garlic clove, chopped
salt & pepper
Nutrition
(Per Serving)
Calories
351
Fats
21 g
Protein
8 g
Carbs
37 g
Instructions
- Preheat the oven to 430°F (220°C).
- Place the tomatoes in a baking dish, cut side up and drizzle with the olive oil. Place slices of garlic into the tomatoes and drizzle with the balsamic vinegar. Season with salt and pepper.
- Place the tomatoes into 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 garlic 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.