Name: Avocado and Roasted Vegetable Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Seitan; 2 slice Sprouted grain bread; 0.25 whole Avocado; 0.5 cup Bell pepper; 0.5 cup Zucchini; 1 tbsp Tamari; 1 tsp Smoked paprika; 1 tbsp Hummus; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Avocado and Roasted Vegetable Sandwich

Oven-roasted zucchini and peppers layered with savory seitan and creamy mashed avocado on toasted sprouted grain bread for a satisfying crunch.

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NUTRITION

Protein

42.4g

Fat

18.3g

Carbs

55.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Seitan

2 slice Sprouted grain bread

0.25 whole Avocado

0.5 cup Bell pepper

0.5 cup Zucchini

1 tbsp Tamari

1 tsp Smoked paprika

1 tbsp Hummus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Slice the zucchini and bell peppers into thin strips, then toss them with avocado oil, sea salt, and black pepper on the prepared sheet.
3
Roast the vegetables for 15 minutes or until they are tender and slightly caramelized.
4
While the vegetables roast, slice the seitan into thin strips and toss with tamari and smoked paprika in a small bowl.
5
Heat a non-stick skillet over medium-high heat and sear the seitan strips for 3-5 minutes until the edges are golden and crisp.
6
Toast the sprouted grain bread slices until they reach your desired level of browning.
7
In a small bowl, mash the avocado with a fork until smooth.
8
Spread the hummus on one slice of toast and the mashed avocado on the other.
9
Layer the roasted vegetables and seared seitan between the bread slices, press down gently, and slice in half to serve.