Simple ideas, better choices.
This week has been non-stop. You know the kind – full of coordinating, planning, sorting things for everyone else… and hardly a second for yourself. So heading into yet another bank holiday (which probably means the sunshine will vanish again!), I’ve decided it’s time to slow down, breathe, and find joy in the little things – like the greenhouse, and of course, good food.
In amongst all the chaos, I’ve been making space for small wins – and one of those came from turning a very uninspiring suggestion into something completely delicious. After being told recently that I needed a high-fat snack for a hospital appointment (and given the options of crisps, cream cake, or a cheese sandwich – none of which are vegan, let alone nourishing), I took matters into my own hands.
What did I come up with? A beautifully simple snack of avocado filled with peanut butter. I’ve since realised this is a great option for plant-based protein as well as healthy fats, so I’ve played around with it and come up with something packed with goodness. Although this snack is full of fat, it’s the better kind – and it’ll leave you full of energy and feeling full! This is ideal for the warmer weather, light lunches, post-work pick-me-ups, or even a no-effort dinner.
The Recipe
This really couldn’t be simpler – but it’s one of those dishes that looks beautiful and tastes even better. I’ve sliced a creamy ripe avocado, drizzled over smooth peanut butter, then added a few creamy chunks of vegan tofeta or tofu. To make it more of a meal, I’ve thrown on some edamame beans and pecans, then finished it with a few drops of chilli oil for a little kick. It’s salty, creamy, crunchy, and totally satisfying – the kind of food you’ll come back to again and again.
- 1 ripe avocado
- 1 –2 teaspoons smooth peanut butter (100% peanuts if possible)
- 40 g vegan tofeta (or other creamy vegan cheese, cubed or crumbled)
- 2 tablespoons edamame beans (defrosted if frozen)
- 1 tablespoon pecans
- A few drops of chilli oil to taste
- Sea salt and freshly ground black pepper optional
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Prepare the avocado: Slice the avocado in half, remove the stone, and slice into thin slices or chunks. Arrange on a plate or shallow bowl.
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Add the peanut butter: Gently drizzle the peanut butter over the avocado slices. You can warm it slightly for easier drizzling, if needed.
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Top with extras: Scatter over the vegan tofeta, edamame beans, and chopped pecans.
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Finish with flavour: Add a few drops of chilli oil, and season with salt and pepper if desired.
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Serve immediately: Best enjoyed fresh. Perfect as a snack, light lunch, or lazy dinner.
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Enjoy!
Nutritional Content
The simplicity of this dish might surprise you, especially as it’s packed with goodness. The avocado brings healthy fats, fibre, potassium, and folate, while peanut butter adds plant-based protein along with vitamin E and magnesium. Edamame gives a lovely protein boost too, plus iron, calcium, and a bit of fibre. The tofeta adds creamy texture and a little extra calcium, especially if you’re using a fortified version. Pecans offer a satisfying crunch and contribute heart-healthy fats, while the chilli oil brings a touch of heat that ties everything together. Altogether, it’s a well-balanced, nourishing plate that leaves you feeling full and energised.
What do I need?
Hopefully, you already have everything you need for this recipe, but if you’re new to cooking or just want a quick refresh, here are a few items you might find useful. These links will take you straight to Amazon where you can search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which helps towards paying the website hosting fees. We’d be very grateful if you do, thank you! For this recipe, a sharp kitchen knife, a chopping board, a small peanut butter spoon for drizzling, and a bowl or plate to assemble everything will be great.
Serving
Serve your avocado dish as a light lunch, a quick pick-me-up, or an easy no-effort dinner. You can enjoy it on its own or serve it alongside a fresh salad or some crusty bread if you like. It’s simple, satisfying, and just right for warmer weather when you want something fresh but filling.
Storing
This snack is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. To help prevent the avocado from browning, drizzle a little lemon juice over it before storing. It’s definitely best made fresh for the best taste and texture!
Sharing
I’d love to hear if you give this a try! Feel free to share your twists or how you enjoyed it by tagging me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X. As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
What a tasty (if not unusual!) snack combo☺️ Wishing you all the best with your hospital appointments x
Thanks Eva, yes, it was a bit tricky to come up with something they approved of lol! Surprisingly it worked really well – I’d never actually eaten a whole avocado in one go until that point, neither had I eaten it ‘on its own’ – as I generally only eat it as guacamole! It was so tasty I’ve eaten a few since!!! Waiting for your verdict on it! Oh, and apparently I have no consultant in the relevant department as yet (even though I already had an appointment), so it will likely be a while before I hear anything back!