Better BLT

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 790kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber

White Bean Sandwich Spread:

  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic peeled and crushed.
  • 1/4 cup Cannellini beans rinsed and drained
  • 1 TBSP Fresh cilantro coarsely chopped
  • 1/2 TBSP Lemon juice to taste

Seasoning

  • Salt
  • Black pepper

BLT

  • 8 slices Vegetarian “bacon”
  • 4 slices Whole grain bread
  • 1 Avocado sliced
  • 1 cup Arugula
  • 4 slices Tomato
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Mix the water and cucumber in a pitcher. Refrigerate until ready to serve.
  • Make the bean spread: Place the olive oil, garlic, beans, cilantro, and lemon juice in a food processor, and process until smooth. Season to taste with salt and pepper. Then set aside.
  • Lay the vegetarian bacon in a nonstick pan on medium heat. Cook on both sides until golden brown (refer to the directions on the packaging for cooking).
  • Lightly toast the bread. Then spread one side of each slice with the bean spread.
  • Layer with avocado, arugula, tomato, and “bacon”.
  • Cut in half and serve with carrot sticks, ranch, and cucumber water.

Nutrition

Calories: 790kcal | Carbohydrates: 86g | Protein: 19g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Sodium: 182mg | Potassium: 1499mg | Fiber: 17g | Sugar: 43g | Vitamin A: 3584IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 5mg

Better BLT

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 790 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber

White Bean Sandwich Spread:

  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic peeled and crushed.
  • 1/4 cup Cannellini beans rinsed and drained
  • 1 TBSP Fresh cilantro coarsely chopped
  • 1/2 TBSP Lemon juice to taste

Seasoning

  • Salt
  • Black pepper

BLT

  • 8 slices Vegetarian “bacon”
  • 4 slices Whole grain bread
  • 1 Avocado sliced
  • 1 cup Arugula
  • 4 slices Tomato
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Mix the water and cucumber in a pitcher. Refrigerate until ready to serve.
  • Make the bean spread: Place the olive oil, garlic, beans, cilantro, and lemon juice in a food processor, and process until smooth. Season to taste with salt and pepper. Then set aside.
  • Lay the vegetarian bacon in a nonstick pan on medium heat. Cook on both sides until golden brown (refer to the directions on the packaging for cooking).
  • Lightly toast the bread. Then spread one side of each slice with the bean spread.
  • Layer with avocado, arugula, tomato, and “bacon”.
  • Cut in half and serve with carrot sticks, ranch, and cucumber water.

Nutrition

Calories: 790kcalCarbohydrates: 86gProtein: 19gFat: 46gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gSodium: 182mgPotassium: 1499mgFiber: 17gSugar: 43gVitamin A: 3584IUVitamin C: 28mgCalcium: 144mgIron: 5mg
Tried this recipe?Let us know how it was!