Description
Smashed green goodness on gluten-free toast. My go-to breakfast.
Ingredients
- 1 pound Spring Vegetables, Such As Radishes, Snap Peas, Shallots, Carrots, Asparagus, Cut Into 1-inch Dice
- 2 Tablespoons Olive Oil
- 1 teaspoon Honey
- 1 teaspoon Salt, Divided
- 1 teaspoon Za’atar
- 6 slices Whole Grain Bread (I Used Udi’s Gluten-Free Millet-Chia Loaf)
- 3 whole Avocados
- ½ cups Yogurt Tahini Sauce
- Hemp Seeds, For Garnish (optional)
Preparation
Preheat oven to 425ºF.
On a parchment-lined baking sheet, toss vegetables with olive oil, honey, ½ teaspoon salt and za’atar. Roast in oven until tender and caramelized, 25–30 minutes.
Remove vegetables to a bowl and arrange bread on baking sheet. Toast in oven until golden brown, about 3 minutes per side.
Arrange toast on a work surface. When cool enough to touch, top each with ½ avocado and press avocado into bread with a fork until you have an even layer. Alternatively, you can mash avocado in a bowl and then spread it on the bread. Season toast with remaining salt.
Divide roasted vegetables between slices of bread and drizzle with yogurt tahini sauce. Garnish with hemp seeds, if using. Cut in half and enjoy immediately as an appetizer or meatless lunch.
