Leigh

Sticky sesame chickpeas

Posted on by Leigh

Sticky sesame chickpeas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 717kcal

Ingredients

Chickpeas

  • 400 g canned chickpeas drained and rinsed
  • 2 tbsp vegetable oil (such as sunflower or canola)
  • 2 tbsp cornstarch (cornflour)
  • 1/4 tsp salt

Sticky Sesame Sauce

  • 60 ml soy sauce or tamari (for a gluten-free option)
  • 60 ml water
  • 60 ml maple syrup or agave syrup
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil

Serving

  • 2 1/2 cups rice

Garnish

  • 2 tbsp sesame seeds
  • green onions sliced

Instructions

  • Preheat your oven to 200°C (400°F).
  • In a bowl, toss the drained and rinsed chickpeas with the vegetable oil, cornstarch, salt, and pepper until they are evenly coated.
  • Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes or until they become crispy, shaking the pan or tossing the chickpeas halfway through.
  • While the chickpeas are baking, prepare the sticky sesame sauce. In a small saucepan, combine the soy sauce, water, maple syrup or agave syrup, rice vinegar, tomato paste, minced garlic, grated ginger, and sesame oil. Stir well and bring the mixture to a simmer. Let it simmer for 5-7 minutes until the sauce thickens slightly.
  • Once the chickpeas are done baking and crispy, remove them from the oven and let them cool for a minute.
  • In a large mixing bowl, pour the sticky sesame sauce over the crispy chickpeas. Toss to coat them evenly in the sauce.
  • Return the sauced chickpeas to the baking sheet and bake for an additional 10-15 minutes or until the sauce becomes sticky and caramelized.
  • While the chickpeas are baking again, prepare your cooked rice according to package instructions.
  • Remove the chickpeas from the oven, sprinkle with sesame seeds, and let them cool for a few minutes.
  • To serve, spoon the sticky sesame chickpeas over the cooked rice.
  • Garnish with sliced green onions (spring onions) and enjoy your Vegan Sticky Sesame Chickpeas served over rice!
    This dish makes for a delicious and satisfying vegan meal.
Nutrition Facts
Sticky sesame chickpeas
Serving Size
 
1 Serving
Amount per Serving
Calories
717
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Sodium
 
1321
mg
57
%
Potassium
 
471
mg
13
%
Carbohydrates
 
133
g
44
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
139
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
141
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sourdough bread

Posted on by Leigh

Sourdough bread

Print Pin Rate
Prep Time: 3 hours
Cook Time: 45 minutes
Resting Time: 15 hours
Servings: 10 slices
Calories: 217kcal

Ingredients

  • 400 g active sourdough starter (100% hydration)
  • 500 g bread flour
  • 10 g salt
  • 300 g water (room temperature)

Instructions

Day 1: Prepare the Sourdough Starter

  • In a mixing bowl, combine 100 grams of mature sourdough starter with 100 grams of bread flour and 100 grams of water. Mix until it forms a sticky dough.
  • Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8-12 hours or until it has doubled in size. This is your active sourdough starter.

Day 2: Make the Dough

  • In a large mixing bowl, combine 500 grams of bread flour and 10 grams of salt.
  • Add 400 grams of the active sourdough starter and 300 grams of water to the dry ingredients.
  • Mix everything together until you have a shaggy dough.
  • Cover the bowl and let it rest for 30 minutes to 1 hour. This step, called autolyse, allows the flour to hydrate and makes it easier to work with.
  • After the autolyse, perform a series of stretch-and-folds. Wet your hand, reach under the dough, stretch it up, and fold it over the top. Repeat this process several times, rotating the bowl as you go. This helps develop gluten.
  • Cover the bowl and let the dough bulk ferment for about 3-4 hours at room temperature. During this time, perform a set of stretch-and-folds every 30 minutes for the first 2 hours.
  • After bulk fermentation, lightly flour your work surface and shape the dough into a round loaf. Place the shaped dough into a well-floured proofing basket, seam side up.
  • Cover the basket with a clean kitchen towel and let it proof at room temperature for about 1-2 hours, or until it has visibly expanded and feels lighter to the touch.

Day 3: Bake the Bread

  • Preheat your oven to 230°C (450°F). Place a Dutch oven or heavy oven-safe pot with a lid into the oven as it preheats.
  • Once the oven is preheated, carefully remove the hot pot. Place a piece of parchment paper in the bottom to prevent sticking.
  • Gently invert the proofed dough onto the parchment paper so that the seam side is now down.
  • Score the top of the dough with a sharp knife or razor blade to allow for controlled expansion during baking.
  • Place the lid on the pot and put it in the oven. Bake covered for 30 minutes.
  • Remove the lid and continue baking for an additional 15 minutes, or until the bread is deep golden brown and has a hollow sound when tapped on the bottom.
  • Remove the bread from the oven and cool it on a wire rack for at least 1 hour before slicing.
    Enjoy your homemade sourdough bread!
Nutrition Facts
Sourdough bread
Amount per Serving
Calories
217
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Sodium
 
391
mg
17
%
Potassium
 
50
mg
1
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
0.2
g
0
%
Protein
 
7
g
14
%
Vitamin A
 
1
IU
0
%
Calcium
 
9
mg
1
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rainbow spring rolls

Posted on by Leigh

Rainbow spring rolls

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Servings: 12 spring rolls
Calories: 103kcal

Ingredients

Spring Rolls

  • 12 rice paper wrappers
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 orange bell pepper julienned
  • 1 carrot julienned
  • 1 cucumber julienned
  • 100 g purple cabbage thinly sliced
  • 100 g spinach leaves
  • 100 g rice vermicelli noodles cooked and cooled
  • fresh mint leaves
  • fresh basil leaves

Instructions

  • Julienne the red, yellow, and orange bell peppers, carrot, and cucumber. Slice the purple cabbage thinly. Wash and dry the spinach, mint leaves, and basil leaves. Set them aside.
  • Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them with cold water to stop the cooking process. Allow them to cool.
  • Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes pliable. Place it on a clean, damp kitchen towel.
  • Start by adding a small handful of cooked rice vermicelli noodles to the center of the rice paper wrapper.
  • Add a few strips of each julienned vegetable (bell peppers, carrot, cucumber), some purple cabbage, spinach leaves, and a few fresh mint and basil leaves.
  • Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
  • Serve the vegan rainbow spring rolls. You can also garnish them with some extra mint or basil leaves.
    Enjoy your vibrant and delicious vegan rainbow spring rolls!
Nutrition Facts
Rainbow spring rolls
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
138
mg
6
%
Potassium
 
198
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
Vitamin A
 
2385
IU
48
%
Vitamin C
 
52
mg
63
%
Calcium
 
30
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Berry Smoothie bowl

Posted on by Leigh

Berry Smoothie bowl

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 455kcal

Ingredients

Smoothie

  • 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
  • 1 ripe banana
  • 1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/4 cup dairy-free yogurt (such as almond or coconut yogurt)
  • 1 tbsp maple syrup or agave nectar (adjust to taste)
  • 1 tbsp chia seeds (optional)

Toppings (customize to your preference)

  • 2 tbsp granola (ensure it's vegan)
  • fresh berries (strawberries, blueberries, raspberries)
  • banana sliced
  • coconut shredded
  • nuts (such as almonds or walnuts) chopped
  • fresh mint leaves for garnish (optional)

Instructions

  • In a blender, combine the frozen mixed berries, ripe banana, almond milk, dairy-free yogurt, maple syrup or agave nectar, and chia seeds (if using). Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well mixed.
  • Taste the smoothie and adjust the sweetness by adding more maple syrup or agave nectar if desired.
  • Pour the smoothie into a bowl.
  • Arrange your favorite vegan toppings on top of the smoothie. You can use granola, fresh berries, sliced banana, shredded coconut, chopped nuts, or any other vegan toppings you prefer.
  • Garnish with fresh mint leaves if you like.
  • Serve immediately and enjoy your delicious vegan berry smoothie bowl!
    Feel free to get creative with your toppings and make this vegan smoothie bowl your own. It's a nutritious and satisfying breakfast or snack option.
Nutrition Facts
Berry Smoothie bowl
Amount per Serving
Calories
455
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
215
mg
9
%
Potassium
 
785
mg
22
%
Carbohydrates
 
83
g
28
%
Fiber
 
13
g
54
%
Sugar
 
48
g
53
%
Protein
 
9
g
18
%
Vitamin A
 
222
IU
4
%
Vitamin C
 
15
mg
18
%
Calcium
 
372
mg
37
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado salad

Posted on by Leigh

Avocado salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Servings: 4 people
Calories: 232kcal

Ingredients

  • 2 ripe avocados
  • 1 cucumber
  • 2 medium tomatoes
  • 1 red onion
  • 4 tsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 2 tbsp fresh cilantro or parsley chopped (optional, for garnish)

Instructions

  • Peel, pit, and dice the avocados.
  • Peel the cucumber and dice it.
  • Dice the tomatoes.
  • Finely chop the red onion.
  • In a large salad bowl, combine the diced avocados, cucumber, tomatoes, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss all the ingredients together until they are well coated with the dressing.
  • If you prefer your salad cold, cover the bowl and refrigerate for about 30 minutes before serving.
  • Before serving, you can garnish the salad with chopped fresh cilantro or parsley, if desired.
  • Serve your delicious avocado salad as a side dish or a light and healthy meal on its own.
    Enjoy your refreshing avocado salad!
Nutrition Facts
Avocado salad
Amount per Serving
Calories
232
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Sodium
 
13
mg
1
%
Potassium
 
789
mg
23
%
Carbohydrates
 
16
g
5
%
Fiber
 
9
g
38
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
714
IU
14
%
Vitamin C
 
26
mg
32
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fruit salad

Posted on by Leigh

Fruit salad

Print Pin Rate
Course: Breakfast, Dessert, Snack
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 167kcal

Ingredients

Salad

  • 500 g assorted fresh fruits (e.g., strawberries, grapes, pineapple, kiwi, oranges, apples, etc.) washed, peeled and diced
  • 1 banana sliced (add just before serving to prevent browning)
  • 1 tbsp fresh lemon juice (for drizzling over the banana slices)
  • 1 tbsp honey (optional, for added sweetness)
  • 50 g fresh mint leaves (optional) for garnish

Dressing

  • 60 ml orange juice (about 1 large orange)
  • 30 ml lemon juice (about 1 lemon)
  • 30 ml honey (optional)
  • 1 tsp vanilla extract (optional)

Instructions

  • Prepare the fruits by washing, peeling (if necessary), and dicing them into bite-sized pieces. If you're using bananas, slice them into rounds and drizzle with lemon juice to prevent browning.
  • In a small bowl, mix together the dressing ingredients: orange juice, lemon juice, honey, and vanilla extract (if using). Stir until well combined.
  • Place the diced fruits in a large salad bowl.
  • Drizzle the dressing over the fruits. If you want a sweeter salad, you can add an additional tablespoon of honey at this stage. Gently toss the fruits to coat them evenly with the dressing.
  • Cover the fruit salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Just before serving, add the sliced banana to the salad and gently toss once more to combine.
  • Garnish with fresh mint leaves if desired.
  • Serve your delicious fruit salad immediately as a refreshing and healthy dessert or snack.
    Feel free to adjust the fruits to your preference and seasonal availability. Enjoy your metric fruit salad!
Nutrition Facts
Fruit salad
Amount per Serving
Calories
167
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.02
g
Sodium
 
11
mg
0
%
Potassium
 
337
mg
10
%
Carbohydrates
 
42
g
14
%
Fiber
 
4
g
17
%
Sugar
 
33
g
37
%
Protein
 
2
g
4
%
Vitamin A
 
959
IU
19
%
Vitamin C
 
20
mg
24
%
Calcium
 
41
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fruit kebab

Posted on by Leigh

Fruit kebab

Print Pin Rate
Course: Breakfast, Dessert, Salad, Snack
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 244kcal

Ingredients

Kebab

  • 500 g fresh strawberries
  • 500 g fresh pineapple
  • 500 g fresh kiwi
  • 500 g fresh grapes (red or green)
  • 500 g fresh melon (cantaloupe or honeydew)
  • Wooden skewers (soaked in water for at least 30 minutes to prevent burning)

Optional Dip

  • 200 g Greek yoghurt
  • 2 tbsp honey
  • 1 tsp vanilla extract (optional)

Instructions

  • Prepare the fruits: Wash all the fruits thoroughly. Peel and slice the pineapple, kiwi, and melon into bite-sized pieces. Remove the stems from the strawberries. You can leave grapes whole or slice them in half if you prefer.
  • Assemble the kebabs: Take the soaked wooden skewers and start threading the fruit pieces onto them in any order you like. Alternate colors and types of fruit for a visually appealing presentation.
  • Repeat the process until you've used all the fruit and filled up the skewers.
  • Make the yogurt dip (optional): In a small bowl, mix together the Greek yogurt, honey, and vanilla extract until well combined. This dip adds a delicious touch to your fruit kebabs.
  • Serve: Arrange the fruit kebabs on a serving platter and serve them with the optional yogurt dip on the side.
    Enjoy your delicious and refreshing fruit kebabs! They're perfect for parties, picnics, or a healthy snack anytime.
Nutrition Facts
Fruit kebab
Amount per Serving
Calories
244
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
2
mg
1
%
Sodium
 
35
mg
2
%
Potassium
 
690
mg
20
%
Carbohydrates
 
56
g
19
%
Fiber
 
7
g
29
%
Sugar
 
44
g
49
%
Protein
 
7
g
14
%
Vitamin A
 
3024
IU
60
%
Vitamin C
 
165
mg
200
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado toast

Posted on by Leigh

Avocado toast

Print Pin Rate
Course: Breakfast
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 480kcal

Ingredients

  • 1 ripe avocado
  • 2 slices of your favorite bread
  • 1 garlic cloves (optional)
  • salt and pepper to taste
  • red pepper flakes
  • lemon juice
  • olive oil
  • Toppings (optional): sliced tomatoes, poached or fried eggs, feta cheese, arugula, smoked salmon, or whatever you prefer

Instructions

  • Start by toasting your bread. You can use a toaster, toaster oven, or stovetop. If you're using a toaster oven or stovetop, you can add a drizzle of olive oil and a sprinkle of salt and pepper to the bread before toasting for extra flavor.
  • While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash the avocado until it reaches your desired level of creaminess. If you like it chunky, leave some small chunks.
  • Add a pinch of salt and pepper to the mashed avocado. You can also add a dash of lemon juice for a bright, tangy flavor. If you like some heat, sprinkle red pepper flakes on top.
  • For an extra layer of flavor, you can cut a garlic clove in half and rub it over the toasted bread. This will give the toast a subtle garlic flavor.
  • Once the bread is toasted to your liking, spread the mashed avocado evenly over each slice.
  • Garnish your avocado toast with additional salt, pepper, or any other seasonings you like. You can also drizzle a bit of olive oil on top for extra richness.
  • Avocado toast is best enjoyed fresh and warm. Serve it immediately and savor the creamy avocado goodness.
    Feel free to customize your avocado toast to your taste by adding your favorite toppings or seasonings. It's a versatile dish that can be as simple or as elaborate as you want it to be.
Nutrition Facts
Avocado toast
Amount per Serving
Calories
480
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Sodium
 
279
mg
12
%
Potassium
 
1066
mg
30
%
Carbohydrates
 
45
g
15
%
Fiber
 
16
g
67
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
295
IU
6
%
Vitamin C
 
21
mg
25
%
Calcium
 
100
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.