Sourdough avocado toast with roasted pumpkin seeds
SOURDOUGH AVOCADO TOAST WITH ROASTED PUMPKIN SEEDS
There’s something magical about the simplicity of avocado toast. It’s a dish that feels both indulgent and wholesome, a canvas for creativity that never gets old. SOURDOUGH AVOCADO TOAST WITH ROASTED PUMPKIN SEEDS version has become a staple in my kitchen: avocado topped with crunchy, toasted pumpkin seeds. My kids are so obsessed with weekly guacamole and this sourdough avocado toast recipe that I’m pretty sure I’m the sole reason Costco’s avocado sales haven’t tanked. The tangy bite of sourdough, the creamy richness of avocado, and the nutty pop of pumpkin seeds come together for a breakfast (or snack) that’s as satisfying as it is delicious. Plus, it’s quick enough for a busy morning but feels like a treat worth savoring.Sourdough bread brings a depth of flavor that elevates this dish beyond the ordinary. If you’re a fan of baking your own, the slightly chewy texture and subtle sourness pair perfectly with the toppings. And if you’re a sourdough enthusiast like me, this is also a great way to use up a loaf that’s a day or two old—those slightly stale slices toast up beautifully. The pumpkin seeds add a toasty crunch. They’re not just tasty; they’re packed with nutrients like magnesium and healthy fats, making this feel a little virtuous too. And a sprinkle of flaky sea salt ties it all together.The sourdough’s bold flavor stands up to the richness of the avocado, while the pumpkin seeds bring a satisfying crunch that keeps every bite interesting. The lemon juice adds a bright lift, cutting through the creaminess, and the flaky salt enhances all the natural flavors. It’s a simple recipe, but the combination feels thoughtful and complete.Give it a try, tweak it to your liking, and let me know how it turns out. There’s nothing better than starting the day with something this good—and this easy.Bon appétit!
Ingredients
- 2 slices sourdough bread
- 1 avocado ripe but firm
- 1 TBSP cilantro chopped
- 1 tsp lemon juice
- 4 cherry tomatoes quartered
- 1 TBSP pumpkin seeds raw and unsalted
- pinch flaky coarse sea salt to taste
- pinch ground black pepper to taste
Instructions
- Heat a small skillet over medium heat. Add the pumpkin seeds (dry, without any oil or butter). Toast for 2-3 minutes, stirring frequently, until they turn golden and start to pop. Watch closely—they can burn fast! Once done, set them aside to cool slightly. Coarsely chop your pumpkin seeds.
- Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and a pinch of flaky sea salt. Mash with a fork until smooth but still slightly chunky—texture is key here. Taste and adjust seasoning if needed.
- Pop your sourdough slices into a toaster or heat them in a skillet until golden and crisp on the outside. If you’re using a fresh loaf, cutting it thick gives that perfect balance of crusty and soft.
- Spread a generous layer of the mashed avocado over each slice of toasted sourdough. Sprinkle chopped cilantro and the toasted pumpkin seeds evenly on top. Add quartered tomato on top. Finish with an extra pinch of flaky sea salt and a few grinds of black pepper. If you’re feeling adventurous, add a dash of red pepper flakes.
- Serve immediately while the bread is still warm and the avocado is fresh. Pair it with a perfectly cooked sunny-side-up egg and some irresistibly crispy bacon strips, and you’ve got a breakfast that’s pure bliss.
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Notes
Nutrition
Serving: 1servingCalories: 739kcalCarbohydrates: 88gProtein: 22gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.01gSodium: 793mgPotassium: 1361mgFiber: 17gSugar: 9gVitamin A: 655IUVitamin C: 38mgCalcium: 103mgIron: 7mg
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