Mushroom, Tomato, Avocado And Greens On Sourdough Toast

Mushroom, Tomato, Avocado & Greens on Sourdough Toast

You can still enjoy a big Sunday brekkie on a whole-food plant-based diet. It’s delicious, nutritious and will make you feel light and energetic.

Serves: 2

GF, VG

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Mushroom, Tomato, Avocado & Greens on Sourdough Toast

By: Adam Guthrie

You can still enjoy a big Sunday brekkie on a whole-food plant-based diet. It’s delicious, nutritious and will make you feel light and energetic. Here’s a delicious recipe to try at home.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 16 button mushrooms, cut into quarters
  • 2 tomatoes, cut in half
  • 2 garlic cloves, chopped
  • 1 tbsp water
  • 4 cups baby spinach
  • ½ avocado
  • 4 slices wholemeal or rye sourdough, toasted
  • ½ lemon, cut in two
  • Salt & pepper

Method


  • Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
  • Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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