10-Minute Edamame Avocado Toast
A creamy, protein-rich spread of edamame and avocado on crisp sourdough toast, finished with lemon, sprouts, nutritional yeast, and a touch of flaky sea salt. A simple, nourishing breakfast or snack ready in just 10 minutes.
Equipment
- 1 Food Processor
- 1 Zester or Grater
- 1 cutting board
- 1 sharp knife
- 4 Slices of Sourdough Bread
Ingredients
- 1 large Avocado pitted
- 1 cup Edamame Beans shelled, cooked or thawed if frozen
- ⅛ teaspoon Fine Sea Salt
- 1 medium Lemon juice and zest
- 4 slices Sourdough Bread or bread of choice
- 1 tablespoon Nutritional Yeast for sprinkling
- 1 teaspoon Flaky Sea Salt to finish
- ½ cup Fresh Sprouts alfalfa, radish, or your choice
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients and equipment so everything is within reach. If you’re using frozen edamame, make sure they are fully thawed and drained before blending. Wash your lemon thoroughly since you’ll be using both the juice and zest. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Place your sourdough bread slices nearby, ready for toasting when needed.
- Blend the Edamame and Avocado: Add the edamame beans and avocado flesh into a food processor. Sprinkle in ⅛ teaspoon of fine sea salt to enhance the flavors. Pulse the mixture several times, stopping occasionally to scrape down the sides. For a chunkier, rustic spread, pulse just until the beans and avocado are roughly mashed. If you prefer a smoother, creamy consistency, continue blending until the mixture reaches a velvety texture. Adjust the consistency to your liking—it’s completely up to you!
- Taste and Adjust the Flavor: Before spreading, pause and give the mixture a quick taste. If it feels a little flat, add an extra pinch of salt or a squeeze of fresh lemon juice for brightness. The balance of creaminess from avocado, nuttiness from edamame, and zing from lemon should come together beautifully. Remember, small adjustments here can make a big difference in the final bite.
- Toast the Bread: While your spread is ready, move on to the bread. Lightly toast four slices of sourdough until golden and crisp, but not too hard—this creates the perfect sturdy base for the creamy topping without being overly crunchy. If you don’t have a toaster, you can also crisp the bread on a stovetop pan or under the broiler for a few minutes.
- Assemble the Toasts: Once the bread is toasted, generously spoon the edamame-avocado mixture onto each slice. Spread it evenly from corner to corner, ensuring every bite is well-covered. The vibrant green color will look inviting and fresh. Don’t be afraid to pile it high—the heartiness is what makes this toast satisfying and protein-packed.
- Add the Flavorful Toppings: Now comes the finishing touch. Squeeze fresh lemon juice over each toast to brighten the flavors, then sprinkle lightly with nutritional yeast for a savory, cheesy note. Add a pinch of flaky sea salt on top for crunch and flavor contrast. Finally, garnish with a small handful of sprouts and finish by grating fresh lemon zest over the top for a pop of color and freshness.
- Serve and Enjoy Immediately: Serve the toasts right away while the bread is still crisp and the toppings are fresh. This dish is best enjoyed immediately, as the avocado mixture may start to lose its vibrant color if left out too long. Pair with a hot cup of coffee, tea, or even a green smoothie for a wholesome, energizing breakfast or light lunch.
Notes
- Use ripe avocado for the best creamy texture.
- Frozen edamame works well—just thaw completely.
- Adjust the spread’s texture: keep it chunky or blend smooth.
- Lemon juice not only brightens flavor but also slows browning.
- Sourdough provides the perfect sturdy base, but any bread works.
- Sprouts add freshness, crunch, and extra nutrients.
- Nutritional yeast gives a cheesy, umami boost.
- Best served immediately for freshness and crispness.
