Next-level Avocado Toast

Looking for a healthy and satisfying brunch option that goes beyond the ordinary? These avocado toast recipes feature a secret ingredient: crunchy toasted lentil toppers packed with flavor, protein, and fiber. The crave-worthy little wonders add a delightful textural contrast and a savory crunch that will leave you and your guests wanting more. Get ready to enjoy a nutritious and delicious brunch that's both easy to make and guaranteed to impress.

Here are three unique versions to try!

Toast 1: Classic with Tahini, Sprouts & Cheddah Lentils 

Avocado Mash:

1 Avocado

1 tsp tahini

1/4 tsp salt + more to taste

1/4 tsp pepper + more to taste

Juice from 1/2 lemon

 

Topping:

1 tbsp Cheddah Crunchy Toasted Lentils

1/2 cup alfalfa sprouts

 

Directions:

1. Remove the skin and pit from your avocado and add to a bowl with the tahini, salt, pepper, and lemon juice. Use a fork to mash until pureed.
2. Place your avocado on a piece of gluten-free toast and spread evenly until it covers the toast.
3. Add half of the Cheddah Lentils to the toast, layer with the sprouts, and then top with the remaining Cheddah Lentils. Enjoy!

 

Toast 2: Balsamic Roasted Tomato with Sundried Tomatoes & Cheddah Lentils

 

Avocado Mash:

1 Avocado

1/4 tsp salt + more to taste

1/4 tsp pepper + more to taste

Juice from 1/2 lemon

 

Topping:

1 tbsp Cheddah Crunchy Toasted Lentil Toppers

Oil-Free Balsamic Roasted Tomatoes:

• 1/2 pint cherry tomatoes
• 1/2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper

1 tbsp chopped sundried tomatoes

1 tsp chopped fresh basil

 

Directions:

1. First, you’ll prepare your balsamic roasted tomatoes. Preheat the oven to 400 degrees Fahrenheit.
2. Add your tomatoes to a bowl and pierce each tomato with a fork. Add the balsamic vinegar and spices to the bowl and coat the tomatoes Place on a baking sheet and roast for 30 minutes or until tomatoes are wilted and begin to blacken very slightly. Let cool.
3. Remove the skin and pit from your avocado and add to a bowl with the salt, pepper, and lemon juice. Use a fork to mash until pureed.
4. Place your avocado on a piece of gluten-free toast and spread evenly until it covers the toast.
5. Add the balsamic roasted tomatoes to your toast, layer with sundried tomatoes, top with the Cheddah lentils and basil. Enjoy!

 

Toast 3: Southwest BBQ with Roasted Corn & Sweet n Tangy BBQ Lentils

Avocado Mash:

1 Avocado

1/4 tsp salt + more to taste

1/4 tsp pepper + more to taste

1/4 tsp paprika + more to taste

Juice from 1/2 lime

 

Topping:

1 tbsp Sweet n Tangy BBQ Crunchy Toasted Lentil Toppers

1 small radish, sliced

1/4 cup roasted corn

1 tsp fresh cilantro

 

Directions:

1. First, you’ll prepare your balsamic roasted tomatoes. Preheat the oven to a low broil.
2. Add one corn on the cob to a baking sheet (no additional ingredients needed). Broil for 25-30 minutes until the corn begins to brown, turning every 10 minutes.
3. Remove the skin and pit from your avocado and add to a bowl with the salt, pepper, paprika, and lime juice. Use a fork to mash until pureed.
4. Place your avocado on a piece of gluten-free toast and spread evenly until it covers the toast.
5. Add about 6 thinly sliced radish slices to the base of your toast. Top with corn, cilantro, and Sweet n Tangy BBQ Lentils. Enjoy!