• 2 slices bread (artisan-style, ~120 kcal/slice)
• ½ avocado + salt and pepper
• 1/4 batch of white bean hummus (whole batch = 1 can of cannelloni beans + 3 to 4 garlic cloves + juice of 1 lemon + 1 T tahini or other nut butter – I used cashew butter – run in a food processor)
• 2 tsp vegan cream cheese (or low-fat cream cheese)
• A proportional share of the tomato salad = 1 cup cherry tomatoes sliced + 1/2 cucumber chopped + 1/4 red onion chopped + 2 T balsamic + salt and pepper
• A handful of arugula
• A drizzle of balsamic vinegar

Assemble Toast your favorite bread (I used bread from Breads On Oak in NOLA – an organic, plant-based bakery), then layer: • Cream cheese (optional) • White bean hummus • Smashed avocado • Tomato salad • Arugula • Egg (optional) • Finish with olive oil and/or balsamic

Macros (1 Slice Avocado Toast, Vegan — No Egg)