Sushi is usually a meal I think of as a treat: a special occasion meal that I eat occasionally and love, but not often—and I definitely don’t make at home.
That’s why I love this delicious vegan take on sushi, courtesy of the Almond Board of California. It’s a nutritional powerhouse that you can serve for any meal, from breakfast to dessert, and doesn’t call for any specialty ingredients. Chances are you can make it right now, with items already in your pantry, and enjoy immediately. It’s simple enough to indulge in alone, and pretty enough to serve to guests.
Here’s the recipe for an up-leveled take on one of the best combinations of all time: bananas and almond butter.
- 1 medium banana
- 2 tablespoons almond butter
- 1 tablespoon chopped almonds
Cut medium banana into 6 smaller pieces. Add a dollop of almond butter to the top of each banana piece and top with chopped almonds. Keep cool in refrigerator until ready to eat.
Nutritional Analysis: 1 Serving
|Calories: 344 kcal|
|Protein: 10 g||Fiber: 7 g|
|Carbohydrates: 35 g||Cholesterol: 0 mg|
|Total Sugars: 17 g||Sodium: 74 mg|
|Added Sugar: 0 g||Calcium:137 mg|
|Fat: 22 g||Magnesium: 121 mg|
|Saturated Fat: 2.5 g||Potassium: 662 mg|
|Iron: 2 mg||Vitamin E: 8 mg*|
* total alpha-tocopherol equivalents
More delicious, inspired kitchen creations are waiting for you here.