Avocado Toast

This delicious high-protein avocado toast is filling, wholesome, and easy peasy. It comes together quickly and will keep you full for hours!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 475

Thaw the edamame and peas: Add the edamame and peas to a medium-large heat-proof bowl and pour over enough boiling water to cover. Let sit for 5 minutes, or until fully thawed. Carefully drain the water out, leaving the peas and edamame in the bowl. Set aside.
Toast the bread: While the edamame and peas thaw, you can toast the bread. Place a large skillet over medium-high heat and add a good drizzling of olive oil. Before the pan gets too hot, add the sliced bread and use your hands to move it around the pan, flipping it and sliding it around until it’s thoroughly coated in oil on both sides, adding more oil as needed. Toast for about 4 minutes on each side, until deeply golden brown all over. Transfer to individual serving plates, and rub the clove of garlic over the surface of each piece of toast while still hot. Set aside.
Make the avocado mash: To the bowl of drained edamame and peas, scoop out the flesh of the avocado in large pieces. Add the zest and juice of the lemon and gently stir to combine. Then sprinkle over the nutritional yeast, salt, black pepper, and red pepper flakes. Mash all the ingredients with a potato masher until the avocado is mashed but still chunky, with a hearty texture from the edamame and peas.
Plate and garnish: Evenly spread the avocado mixture onto the sourdough toast. Sprinkle over the chopped pistachios, garnish with the microgreens and herbs (if using), and finish with a sprinkling of flaky salt. Enjoy immediately!

You can use any kind of bread, I just love sourdough! You can also try and mash the avocado with a fork if you don't have a potato masher.