Protein-packed avocado toast with tahini and togarashi
I first came up with a version of this avocado toast when tasked with creating gluten-free breakfast recipes for Sun Basket. I wanted something that was packed with protein and full of flavor to make it a complete meal. So here is it, slightly upgraded. Cooking notes: Toasting the spices before grinding them is a step that I recommend not skipping, as it will punch of the flavor of the overall dish. The togarashi also adds a unexpected little spice kick, but you can skip it if spice at breakfast ain’t your thing.
2 tablespoons tahini
1 teaspoon olive oil
1 lemon, zested and juiced
Kosher salt and black pepper
2 tablespoons raw pine nuts
2 tablespoons shelled raw pistachios or sunflower seeds
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 slices bread
¼ cup sprouts of your choosing
1/4 teaspoon togarashi
In a small mixing bowl, combine the tahini, olive oil, lemon zest, and 1 teaspoon lemon juice with 1 tablespoon water. Mix to combine. Season with salt and pepper.
In a frying pan over low heat, toast the pine nuts, pistachios, sesame seeds, coriander seeds, and cumin seeds, tossing occasionally, until fragrant, about 5 minutes.
Transfer to a spice grinder (or mortar and pestle, if you have it) and pulse until a coarse crumb forms.
Lastly, peel the avocado, remove the pit, and thinly slice it.
Evenly spread the tahini paste on the bread, top with the sprouts, avocado, and nut mixture. Sprinkle with the togarashi, salt and pepper, and serve.