Kylie's Avocado Bean Toasts
Kylie Sakaida
Photo by Kristin Teig
- Serves
- 2
- Prep Time
- 10 minutes
As a millennial, I grew up during the rise of avocado toast. But to be honest with you, I never completely understood the hype because I always felt hungry again five minutes after eating it ... until I came up with my own higher-protein avocado toast. A satisfying twist on the classic, this breakfast combines the creamy richness of heart-healthy avocado with the protein- and fiber-packed goodness of cannellini beans. Combining the two creates a velvety spread that serves as the perfect base for a bed of peppery arugula, juicy cherry tomatoes, and a drizzle of sweet and tangy balsamic glaze.
Recipe Excerpted from So Easy So Good: Delicious Recipes and Expert Tips for Balanced Eating by Kylie Sakaida.
Ingredients
- 1 large avocado, halved and pitted
- 1 (15-ounce) can white beans, drained and rinsed
- 1 tbsp fresh lemon juice
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 slices bread (I love seeded wheat), toasted
- 2 cups baby arugula
- 2/3 cups cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- Extra-virgin olive oil, for drizzling
- Balsamic glaze, for drizzling
- Red pepper flakes, for sprinkling
Directions
- Step 1
Scoop the avocado into a large bowl and add the beans. Use a fork or a potato masher to mash the white beans and avocado until smooth. Season with the lemon juice, salt, and a few twists of black pepper and mix until combined.
- Step 2
On a clean work surface, place the pieces of toast. Dividing evenly, spread (and pile high!) the avocado mash on the toast. Top with the arugula, cherry tomatoes, and feta. Drizzle each slice with olive oil and balsamic glaze, and finish with a sprinkle of pepper flakes.