This recipe is part of my Breakfast All Day series, which highlights breakfast recipes that you can enjoy any time of day.
Anyone who’s ever lived with me can attest that I refuse to leave home until I’ve had breakfast. The house can literally be burning down, and I’ll still pause to make a quick toast over the flames.
What can I say? I love a slow morning. Breakfast is the perfect chance to take a little time for yourself, nourish your body, and set the tone for the day. To me, it’s a non-negotiable part of self-care. (Side note: my drawn-out morning routine drives Rene crazy since he prefers to roll out of bed, get into the car, and go. We bicker about it constantly.)
When I’m in the mood for something sweet, I go for granola, oatmeal, or a green smoothie. But if I’m craving savory, it’s almost always avocado toast. I make it with my homemade sourdough and jazz it up with lots of toppings, like seeds, sprouts, and tempeh bacon if I have it.
When I’m feeling extra hungry, I toss some cooked beans into the avocado mash. Beans are a great way to add plant-based protein to this vegan breakfast, which can help keep you feeling satiated longer – taking the toast from snack to meal territory. Avo and beans together make the perfect toast topping since beans on toast by themselves can get quite messy (eliminating the very convenience of eating toast to begin with).
I like to use butter beans here because they’re flat and broad, which means they’re easy to mash. But you can use any white beans you have on hand, like cannellini or great northern, or even pinto.
Once you’ve got your bread quality down (a thick slice of sourdough is key) and your avocado is at its mushy prime, the most important thing is toppings. Toppings help diversify the texture of your toast and make it more satisfying to eat. This avocado and bean toast calls for sunflower seeds, but you can sub in pumpkin, hemp, and/or chia seeds.
This avocado and bean toast is a perfect weekday breakfast. Beans are a great way to add plant-based protein to this ubiquitous vegan meal.
- ½ ripe avocado, peeled
- ¼ cup cooked butter beans (home-cooked or canned)
- 1–2 teaspoons lemon or lime juice
- Pinch of fine sea salt
- 1 thick slice whole wheat sourdough, toasted
- 1 tablespoon toasted sunflower seeds
- Handful of sprouts (like alfalfa, broccoli, radish, etc.)
- In a bowl, combine the avocado, beans, lemon juice, and salt. Mash with a fork until smooth.
- Spread the mixture on the toast and sprinkle with the seeds and sprouts. Slice in half, and enjoy.
- Calories: 460
- Fiber: 12.3 g
- Protein: 14.8 g
Keywords: breakfast, toast, avocado, beans