Avocado Toast with Roasted Tomato
If you don’t know already, my favourite meals to eat are breakfast meals.
I can eat any “breakfast” food anytime of the day. In fact, I can’t start my day until I’ve had breakfast. So naturally, here I am sharing yet another recipe for you.
This recipe is great for those who prefer something more savoury versus sweet. And just like other recipes that I’ve posted, this recipe is easy to make using wholesome ingredients … because that’s my jam!
So for today’s post, I’m sharing an avocado toast with roasted tomatoes. Avocado toast has become popular over the years, and understandably so, there’s so many different ways that you can top your avocado with.
And if you’re like me and can’t handle avocado on it’s own, this is a great way to squeeze in this healthy fat into your diet!
Avocados are incredibly nutrient dense, as they contain many minerals and vitamins including Vitamin K and Potassium. They are also loaded with antioxidants and aid in the absorption of other plant foods.
Avocados are also known to be a high fat food, and while that is true, avocados are high in Oleic Acid - a heart healthy monounsaturated fatty acid, which is associated with reduced inflammation, aids in weight loss and helps prevent cancers and cardiovascular disease.
So please don’t be fearful, avocados are healthy and optimal in a well balanced diet!
In this recipe, I also included broccoli sprouts. Looking at it, it doesn’t look appealing at all (it looks like something you pulled out of your backyard LOL!) but these sprouts are incredibly nutrient dense. For what it is, it is packed with lots of fibre and protein, vitamins and minerals. It also has very high levels of Sulforaphane, a nutrient that possesses anti cancer and anti inflammatory properties.
So, you’ve got yourself an incredibly nutrient dense, yummy tasting, easy to make, whole food, plant based meal. How can you say no???!!!
Avocado Toast with Roasted Tomato:
2 slices of bread, toasted
1 ripe hass avocado
1 small handful of broccoli sprouts
1 roma tomato
1 tsp of olive oil
Salt & pepper
Montreal steak spice
Chilli flakes (optional)
Set your oven to 350 degrees.
While the oven is warming up, cut your tomatoes into slices. Line them onto a parchment covered baking tray. Drizzle the olive oil on top of the tomatoes and sprinkle with salt and pepper.
Pop the tomatoes in the oven and roast for approximately 5 minutes.
While the tomatoes are roasting, toast the bread.
When the bread is ready, place a half of the avocado on each slice. Using the back of a fork, smash the avocado on the bread, until the bread is evenly coated.
Sprinkle the Montreal spice and/or chilli flakes over the avocado. Top the avocado with the broccoli sprouts and roasted tomatoes.
Enjoy!
(be sure to be careful, as the tomatoes are hot and can burn your mouth)
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