Description
This creamy white bean and avocado sandwich is a 10-minute, no-cook, plant-based lunch idea that’s loaded with fiber, healthy fats, and protein. Perfect for busy days when you want something quick, filling, and delicious.
Ingredients
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1 (15-oz) can white beans (like cannellini or navy beans), rinsed and drained
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1 ripe avocado
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1 tablespoon lemon juice
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1 small garlic clove, minced
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Salt and black pepper, to taste
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8 slices whole-wheat bread, toasted
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1 cup baby spinach or leafy greens
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Optional: tomato slices, shredded carrots, cucumber, or red onion slices
Instructions
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In a medium bowl, mash the white beans and avocado together until mostly smooth.
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Stir in lemon juice, garlic, salt, and pepper.
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Spread the mixture evenly over 4 slices of toasted bread.
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Top with greens and optional veggies.
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Place the remaining bread slices on top.
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Serve immediately or wrap for lunch on-the-go.
Notes
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Use lime juice as a substitute for lemon juice.
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Store spread in an airtight container for up to 2 days.
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Add red pepper flakes or herbs for a flavor twist.
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Gluten-free? Use gluten-free bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American / Plant-Based