30g Protein Vegan Breakfast Sandwich

1. Toast the flax bread slices until golden brown.

2. Smash the avocado until smooth and spreadable.

3. Prepare the kale by baking or sautéing until it becomes crunchy.

4. Slice the tomato into thin rounds.

5. Cook the plant-based chorizo and egg according to package directions until heated through.

6. Assemble the sandwich by layering the ingredients from top to bottom on one bread slice: smashed avocado, crunchy kale, tomato, chorizo, and egg, then top with the second bread slice.

Tips

1. This sandwich provides approximately 30g of protein and is ideal for a high-energy vegan breakfast.

2. Use plant-based alternatives for chorizo and egg to keep it vegan and gluten-free.

3. Incorporate colorful ingredients like kale and tomato to eat the rainbow and boost nutrition.