Wholegrain slice of bread with a generous avocado layer, veggies and homemade bean sprouts. This hearty avocado sandwich with sprouts is full of amazing flavors and unbelievably good for you!
Have you started sprouting yet? It’s really easy to do and sprouts are packed with nutrition! Just follow my step by step instructions in the Sprouting post :)
In case you’d rather not, feel free to use store bought sprouts for this delicious, super healthy avocado sandwich. You might not be able to get adzuki bean sprouts but mung beans will work just as well.
I love how simple this recipe is, you can prepare a clean eating lunch or dinner within minutes! The sandwich is also quite versatile – don’t be afraid to improvise and use all kinds of veggies, sprouts and bread. The only thing I wouldn’t recommend omitting is the avocado layer, it’s just too great and creamy and it brings all the different flavors together nicely.
Just pick your bread, veggies and sprouts, spread your avocado on each bread slice and top with the rest. I like to sprinkle the avocado layer with a little salt and pepper or even with the black kala nimak salt for a bit of an egg-like taste.
In case you are not a fan of open faced sandwiches, double the amount of bread and spread another avocado on the slices. Then you can just top the sprout sandwiches with these slices. That is definitely my preferred option when I’m making this recipe for lunch to work or school.
- 4 slices of wholegrain bread of choice (I like rye, use a gluten-free option if you like)
- 1 avocado
- salt & pepper to taste
- 1 red pepper, sliced or chopped
- ⅓ head of romaine lettuce
- 1 cup (100g) sprouted adzuki beans (or mung beans, lentils…)
- Spread ¼ of avocado on each bread slice. I like to cut it in little cubes, put on the bread slice and then mash with a fork to form a semi-even layer.
- Sprinkle with salt & pepper.
- Top with pieces of lettuce, pepper and the sprouts.
View Avocado Sandwich’s Nutritional Information
What’s your favorite lunch to take with you to work?