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Avocado, Tempeh, and Tomato Sandwich
with honey Dijon green beans

Active: 40 min Total: 40 min
This vegetarian tribute to a BLT sandwich features roasted tempeh strips that are cooked with a glaze of honey Dijon dressing.

Ingredients

Metric
Servings:
4
Avocado, Tempeh, and Tomato Sandwich:
  • Tempeh - 12 oz, sliced into strips (sub halloumi or extra-firm tofu)
  • Tomatoes, medium - 2, sliced (heirloom preferable)
  • Lettuce, romaine - 4 leaves, torn
  • Avocados - 1, mashed
  • Lemon juice - 1/2 tsp
  • Foil - for baking
  • Honey Dijon Vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
  • Sandwich bread - 8 slices
Honey Dijon Green Beans:
  • Green beans - 1 lb, trimmed
  • Honey Dijon Vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
Honey Dijon Vinaigrette:
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp (use large grain / stone ground if you have it)
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Prep

  1. Green beans - (If prepping right before cooking, get oven heating before continuing with prep.) Trim green beans. (Can be done up to 5 days ahead.)
  2. Tempeh - Thinly slice tempeh into strips that can easily fit on sandwiches. (Can be done up to 5 days ahead)
  3. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  4. Tomatoes / Lettuce - Prep as directed. (Tear lettuce leaves so that they are roughly the size of the slices of bread.)
  5. Mash avocados - Mash avocados with lemon juice. Season with some salt and pepper.

Make

  1. Heat oven to 375F / 190C degrees.
  2. Line a sheet pan with foil and brush it with some oil or spray it with nonstick cooking spray. Set tempeh slices out on pan in a single layer. Season tempeh on both sides with some salt and pepper. Brush the tops of tempeh slices with Honey Dijon Vinaigrette (portion for sandwiches). Transfer tempeh to the oven and bake, without turning, until tempeh is heated through and golden brown on top, 15 to 17 minutes.
  3. While tempeh is cooking, place green beans in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes.
  4. Toss green beans with vinaigrette (portion for green beans). Season with some salt and pepper.
  5. Toast bread.
  6. Assemble sandwiches by spreading mashed avocado on half the bread slices. Top with tomatoes, lettuce, tempeh, and remaining slices of bread. Serve with green beans on the side and enjoy!

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Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (26)
Gluten-free (2)
Paleo (1)
Vegetarian (4)

20 reviews

We love this easy dinner! Loved the avocado to make the BLT a little more filling.

By: Elissa
Posted: Oct 22, 2020
Diet: Original
0 Helpful

I did vegeterian and original versions. Easy lunch for the on the go yummy and healthy

By: Alejandra
Posted: Sep 29, 2020
Diet: Vegetarian
0 Helpful

Nothing special here but we did enjoy the green beans!

By: Jaime
Posted: Sep 15, 2020
Diet: Original
0 Helpful

Tasty - not super filling. Had to make extra sandwiches for both of the kids.

By: Jennifer
Posted: Aug 26, 2020
Diet: Original
0 Helpful

Super easy and tasty!

By: Amanda
Posted: Aug 20, 2020
Diet: Vegetarian
0 Helpful

Excellent use of fresh tomatoes from the garden. And easy weeknight meal.

By: Christy
Posted: Aug 17, 2020
Diet: Original
0 Helpful