Bell pepper slices with avocado, mushroom, a creamy tahini drizzle, pumpkin seeds & arugula.
In my opinion, these bell pepper slices make the perfect lunch. I like to eat them as a healthy “sandwich”. Sure, it’s not really like eating a piece of bread… but it’s a healthy alternative and quite honestly, so much better! My favorite part of making a sandwich is being able to play around with the toppings, and so this is an amazing way to do that on a slice of something that won’t leave you feeling bloated and gross. It also has a delicious crunch! Here I am sharing my favorite way to eat bell pepper slices, but there are so many ways that you can play around with different toppings and cflavor combinations! Don’t be afraid to get creative and try new ideas!
This recipe is grain-free, gluten-free, plant based and is appropriate for raw vegan, Paleo and Banting diets.
It’s full of healthy nutrients, healthy fats & plant based protein. It is also light an refreshing (unlike bread), but still filling!
Here’s how I like to eat my bell pepper slices:
-1 large red bell pepper
-3 to 4 button mushrooms
-1 tablespoon tahini
-1 tablespoon raw pumpkin seeds
-a few sprigs of fresh arugula
-cracked black pepper
Here’s how I do it… it’s really easy!
-slices the sides off of the red bell pepper with a sharp knife to make 3 or 4 large slices
-pit and peel the avocado & cut into long thin slices
-slice the button mushrooms
-using the bell pepper slices as a base, top it with slices of avocado and mushroom
-drizzle each slice with a little bit of tahini
-sprinkle each slice with a few raw pumpkin seeds
-add sea salt & cracked black pepper to taste
-garnish each slice with a few sprigs of fresh arugula
-serve fresh, eat and enjoy every bite!
Made with love by Liezl Jayne xo