Almo-Cado Sandwiches Recipe
6 ounces (170 g) raw beet, peeled and grated or shredded (see Note)
1 tablespoon (15 ml) seasoned rice vinegar
2 teaspoons fresh orange juice
1 small clove garlic, pressed
Salt and pepper, to taste
1 medium-size ripe avocado, halved, pitted, and peeled
1 tablespoon (15 ml) orange Muscat champagne vinegar or fresh lemon juice
1 ⁄3 cup (80 g) toasted, crunchy, salted almond butter
4 large slices whole-grain bread
½ cup (13 g) micro greens or (20 g) packed fresh herb salad mix
½ cup (17 g) onion sprouts or any spicy sprouts
1Squeeze the liquid out of the grated beets if needed. This step should not be necessary if you are shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice, and garlic. Add salt and pepper to taste.
2Cut the avocado into thin slices and gently rub the slices with the Muscat vinegar to boost the flavour and prevent browning.
3To assemble the Sandwiches, spread 1 1/2 tablespoons (24 g) almond butter on each slice of bread, or enough to cover the entire surface of the slices. Lightly drop some of the micro greens and sprouts on two slices, keeping a little aside. Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining micro greens and sprouts. Add a little extra salt and pepper, if desired. Top with the other almond-buttered slice of bread.
4Recipe Notes: The ﬁner you grate the beets, the more liquid will be released, making it so you will have to squeeze the grated beets before adding them to the sandwich to avoid sogginess. Shredding them a bit thicker eliminates this step, so take your pick depending on the texture you prefer.
5Enjoy this sandwich with a side of crispy sweet potato chips to make it an even more special treat.
6If your bread is on the soft side, lightly toast it before assembling the sandwich; it will be all the better for it.
7Choose a type of bread that has some character and texture to it (with seeds and nuts, perhaps), and avoid plain sandwich bread.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.