Vegan Cream Cheese Avocado Flatbreads
A new take on traditional avocado toast - theses Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Equipment
Ingredients
- 4 pieces naan
- 4 ounces vegan cream cheese I used Kite Hill
- 2 small avocados pitted, peeled and sliced
- 4 oz sun-dried tomatoes packed in oil, drained
- 1 cup arugula
- salt & pepper to taste
- red pepper flakes optional
Instructions
- Preheat oven to 500 degrees.
- Place flatbreads on a baking sheet. Spread 2 tablespoons of cream cheese on each flatbread. Top each flatbread with 1/2 an avocado and 2 tbsp sun-dried tomatoes.
- Bake until everything is warmed through (approx. 3-5 minutes).
- Remove flatbreads from the oven. Top each flatbread with equal amounts of arugula, salt & pepper and red pepper flakes. Slice, serve and enjoy.
Notes
- If you like a crispier crust bake flatbreads for 3 minutes before adding the toppings. Remove from the oven and follow the instructions as listed.
Nutrition
Calories: 611kcal | Carbohydrates: 82g | Protein: 17g | Fat: 26g