Ingredients
- 2 slices of multigrain bread
- 1 ripe avocado
- 1/4 cup pomegranate seeds
- 2 tablespoons pumpkin seeds
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
Instructions
- Toast the multigrain bread slices to your desired crispiness.
- While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
- Spread the mashed avocado generously on the toasted bread slices.
- Sprinkle the pomegranate seeds and pumpkin seeds over the avocado.
- Drizzle the olive oil on top for extra richness.
- Season with salt and pepper to taste. If you enjoy a bit of spice, sprinkle the chili flakes over the top.
- Serve immediately and enjoy!
Notes
- The avocado toast should be eaten fresh, as the avocado will brown quickly.
- If you have leftover mashed avocado, store it in an airtight container in the fridge for up to 1 day. Add a little lemon or lime juice before storing to prevent browning.
- If you prefer more heat, you can drizzle hot sauce or add extra chili flakes.
- Sunflower seeds, chia seeds, or hemp seeds can be used instead of pumpkin seeds for a variation.
- This recipe is naturally vegan if you omit non-vegan toppings like feta cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Toasting, Mashing, Assembling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
