A vegan breakfast sandwich loaded with all the goods: creamy avocado, almond butter, sautéed kale and tempeh bacon, served on a perfectly toasted english muffin. This recipe was created as part of the Lightlife Blogger Ambassador Program.
Almond butter or avocado? This is a question I’ve asked myself often while standing in front of the toaster oven and I’ve basically come to the conclusion that you should never have to pick one or the other. Almond butter and avocado toast are both amazing on their own, but the world becomes a better place when you combine the two.
And it’s precisely why this vegan breakfast sandwich that combines almond butter, avocado, sautéed kale and tempeh bacon is so delicious.
The whole idea for this epic sandwich came about when Sarah, EBF’s newest intern (learn more about her here) mentioned a vegan breakfast sandwich she’d had at a cute shop called The Green in Nantucket. The Green’s sandwich combines three of my fav things: almond butter, avocado and sautéed kale on toasted bagel and the way Sarah talks about it, I know it’s crazy delicious.
As soon as she mentioned it I knew I needed to try the combo and then decided adding tempeh bacon would be an excellent way to add protein and make this a sweet and savory, wholesome breakfast sandwich.
One bite and I was sold!! The sweet and smoky tempeh bacon paired with the creamy avocado and nutty almond butter is shear perfection. It honestly reminds me of my college days when I used to make english muffin breakfast sandwiches. I’d load one half of the english…