Plant-Forward Bagel Sandwich with Walnut Pesto

Name: Plant-Forward Bagel Sandwich with Walnut Pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup California walnuts; 1/2 cup tightly packed fresh basil leaves; 1/2 cup olive oil; 2 tablespoons nutritional yeast; 1/4 teaspoon salt, or to taste; 4 medium bagels; 2 medium tomatoes, sliced; 1 large avocado, peeled pitted and sliced; 1 cup of alfalfa sprouts or chopped lettuce; 1 tsp minced garlic

Serves

Serving Size

1 bagel, 3 tablespoons pesto

Meal

Breakfast Brunch Lunch

Description

Walnuts add flavor and texture to this bagel sandwich that can be eaten for breakfast or lunch, while nutritional yeast adds a cheesy flavor.

Ingredients

1 cup California walnuts
1/2 cup tightly packed fresh basil leaves
1/2 cup olive oil
2 tablespoons nutritional yeast
1/4 teaspoon salt, or to taste
4 medium bagels
2 medium tomatoes, sliced
1 large avocado, peeled pitted and sliced
1 cup of alfalfa sprouts or chopped lettuce
1 tsp minced garlic

PREPARATION

Place walnuts, basil, oil, garlic, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
Slice bagels in half horizontally and toast.
Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.

NUTRITION

Calories: 720 cal
Total Fat: 45 g
Saturated Fat: 5 g
Polyunsaturated Fat: 16.4 g
Monounsaturated Fat: 12 g
Cholesterol: 0 mg
Sodium: 540 mg
Carbohydrates: 69 g
Dietary Fiber: 12 g
Total Sugars: 13 g
Protein: 16 g
Calcium: 150 mg
Iron: 6 mg
Potassium: 760 mg