Avocado, Seeds and Lentil Sprouts on Toast

Combining lentil sprouts with nuts means this dish contains all of the essential amino acids that are usually found in meat proteins.


Serves 2
adults
388
Kcals
per serving

5 Mins
prep

3 Mins
cooking

Recipe
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Ingredients

Blanched hazelnuts, chopped  (20g)
1 tbsp pumpkin seeds  (15g)
2 medium avocados, halved and stone removed  (300g)
Lentil sprouts  (50g)
1 tsp olive oil
Fresh coriander, chopped  (10g)
1 tbsp lemon juice  (15ml)
1 tbsp lime juice  (15ml)
Pinch of salt
Pinch of ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Warm a small frying pan over medium heat. Add the nuts and seeds and toast for a few minutes, stirring occasionally, until slightly browned. Do not leave the pan unattended, as nuts and seeds burn easily.
  3. Transfer the nuts and seeds to a plate to cool.
  4. Scoop out the avocado flesh and place in a large bowl along with the sprouts, cooled nuts and seeds.
  5. Add the olive oil, coriander, citrus juices and season with salt and pepper.
  6. Divide the mixture between two plates and serve.
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Nutritional information per serving

388kCal, 1604.5kJ
8.05g
35.8g
6.35g
10.6g
1.45g
5.3g
53mg

© The Vegetarian Society