Almo-Cado Sandwiches

Vegan Sandwiches

Base yield: 2 sandwiches | Current target: 10 sandwiches

AllergensGluten, Nuts, Sulphites, Dairy

Nutrition focusVegetable-rich and fibre-friendly, Contains nourishing fats

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Raw beet, peeled and grated	170 g	850 g	850 g
Vinegar (apple cider)	15 ml	75 ml	75 ml
Fresh orange juice	2 tbsp	10 tbsp	10 tbsp
Salt and pepper	–	To taste	To taste
Avocado, halved	1 each	5 each	5 each
Lemon juice	15 ml	75 ml	75 ml
Salted almond butter	80 g	400 g	400 g
Whole-grain bread	4 slices	20 slices	20 slices
Fresh herb salad mix	20 g	100 g	100 g
Any sprouts	17 g	85 g	85 g

Squeeze the liquid out of the grated beets if needed. This step shouldn't be necessary if you are shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice.
Add salt and pepper to taste. Cut the avocado into thin slices and gently rub the slices with the lemon juice to boost the flavor and prevent browning. To assemble the sandwiches, spread 1 1/2 tbs (24 g) almond butter on each slice of bread, or enough to cover the entire surface of the slices.
Lightly drop some of the fresh herbs and sprouts on two slices, keeping a little aside. Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining herbs and sprouts. Add a little extra salt and pepper, if desired.
Top with the other almond-buttered slice of bread.

Change only the Target Sandwiches cell. All scaled quantities update automatically.

Whole items may need practical kitchen rounding after scaling.

Chef-adjusted seasoning notes from the source recipe remain marked clearly.