Avocado & Sun‑dried Tomato Toastie – Air‑Fryer Recipe
A vibrant plant‑based menu that takes you from fluffy blueberry protein pancakes for breakfast, through a savory avocado‑sun‑dried tomato toastie for lunch, a hearty super‑green pasta for dinner, and finishes with a creamy almond‑lemon dessert. Each dish balances wholesome ingredients with bold flavors for a satisfying, guilt‑free day of eating.
Recipe by Marvin Brooks· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
No main ingredients listed.
Blueberry Protein Pancakes
- 1 scoop protein powder
- 1 banana
- 0.85 cup soy milk
- 3 1/2 oz oats
- 1 tsp baking powder
- 1 tsp cinnamon
- a pinch salt
- blueberries
Avocado & Sun‑dried Tomato Toastie
- 2 slices sourdough bread
- fresh basil
- 0.5 avocado
- spring onion
- chilli flakes
- vegan cream cheese
- sun‑dried tomatoes
- 1 1/10 oz vegan feta
Super Green Pasta
- pasta
- 1 tsp garlic
- 7 1/10 oz cavolo nero
- 7 1/10 oz spinach
- 1 tsp olive oil
- 1 tbsp nutritional yeast
- 1 1/10 oz vegan cheese
Biancomangiare Dessert
- 1 1/10 pt almond milk
- 3 1/2 oz golden granulated sugar
- 1 4/5 oz cornstarch
- 1/4 tsp salt
- 1 organic unwaxed lemon
- 1 small cinnamon stick
- a handful almonds
Instructions
- 1Blueberry Protein Pancakes:
- 21. In a large mixing bowl, combine the protein powder, sliced banana, soy milk, oats, baking powder, cinnamon, and a pinch of salt. Whisk until the batter is smooth and free of lumps.
- 32. Heat a non‑stick skillet over medium heat and lightly coat with a few drops of oil if desired.
- 43. Pour enough batter to form 3‑4 pancakes (about ¼ cup each). Cook for 2‑3 minutes, or until bubbles appear on the surface and the edges look set.
- 54. Flip the pancakes and cook another 2‑3 minutes until golden brown.
- 65. While the pancakes finish cooking, gently melt the blueberries in a small saucepan over low heat, stirring until they become a syrupy topping.
- 76. Serve the pancakes stacked, topped with the melted blueberry sauce, extra sliced banana, and a light sprinkle of cinnamon.
- 8Avocado & Sun‑dried Tomato Toastie:
- 91. Toast the sourdough slices in a toaster or under a broiler until lightly browned.
- 102. In a small bowl, combine chopped fresh basil, diced spring onion, sliced avocado, and chilli flakes; toss gently.
- 113. Spread a generous layer of vegan cream cheese on one slice of toast.
- 124. Top the cream‑cheese layer with the avocado mixture, then add sun‑dried tomatoes (including a drizzle of their olive‑oil) and crumble the vegan feta over the top.
- 135. Place the second slice of toast on top, then air‑fry (or grill) the sandwich at 356°F (350°F) for 3‑4 minutes, pressing gently, until the bread is crisp and the filling is warmed through.
- 146. Slice diagonally and serve immediately.
- 15Super Green Pasta:
- 161. Bring a large pot of salted water to a boil; add the pasta and cook according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.
- 172. While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant.
- 183. Add the chopped cavolo nero and spinach to the skillet; sauté 3‑4 minutes until the greens are wilted but still bright.
- 194. Transfer the cooked greens to a blender, add a drizzle of olive oil, the nutritional yeast, and a splash of the reserved pasta water. Blend until smooth.
- 205. Return the blended sauce to the skillet, add the drained pasta, and toss to coat evenly. Stir in the vegan cheese until it melts into the sauce.
- 216. Serve hot, optionally garnished with extra nutritional yeast or fresh basil.
- 22Biancomangiare Dessert:
- 231. In a medium saucepan, whisk together the golden granulated sugar, cornstarch, salt, and 4 tbsp of almond milk until a smooth slurry forms.
- 242. Add the remaining almond milk, the peeled lemon zest (or thin strips of peel), and the cinnamon stick to the saucepan.
- 253. Place the saucepan over medium‑low heat and bring to a gentle boil, stirring constantly with a whisk to prevent lumps.
- 264. Once the mixture reaches a rolling boil, remove the lemon peel and cinnamon stick. Reduce the heat and simmer, stirring, until the custard thickens to a pudding‑like consistency (about 5‑7 minutes).
- 275. Lower the heat and continue whisking for an additional 5 minutes to ensure a smooth texture.
- 286. Pour the custard into serving dishes, allow it to cool to room temperature, then cover and refrigerate for at least 1 hour.
- 297. Before serving, garnish each portion with a handful of toasted almonds.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast bread first
Toast the sourdough slices before assembling.
Press gently while air‑frying
Press the sandwich gently during the 3‑4 minute air‑fry.
Season the avocado mixture
Toss the avocado, basil, spring onion and chilli flakes together before spreading to distribute flavor evenly.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Plant‑Based Daily Meal Collection?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Plant‑Based Daily Meal Collection recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Plant‑Based Daily Meal Collection recipe come from?
- It was shared by Marvin Brooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.