Plant-Forward Bagel Sandwich with Walnut Pesto

By Plant-Based on a Budget
Total Time
15 Mins
Serves
4
Serving Size
1 bagel, 3 tablespoons pesto
Meal
Breakfast Brunch Lunch
Course
Main

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.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
720
Total Fat
45
Saturated Fat
5
Polyunsaturated Fat
16.4
Monounsaturated Fat
12
Cholesterol
0
Sodium
540
Carbohydrates
69
Dietary Fiber
12
Total Sugars
13
Protein
16
Calcium
150
Iron
6
Potassium
760

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

  1. 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.
  2. Slice bagels in half horizontally and toast.
  3. 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.