Smashed Avocado & Red Bean Toast with Basil & Sesame

Crunchy sourdough piled with lime-and-chilli smashed avocado and warm, smoky kidney beans, finished with fresh basil and toasted sesame. A 10-minute vegan breakfast or lunch loaded with fibre, good fats and plant protein.

10 minto make
2portions
Easyto cook
Vegandiet

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Smashed Avocado & Red Bean Toast with Basil & Sesame

Ingredients

For 2 portions

120g sourdough bread
1 medium avocado
200g kidney beans, canned
1 Tbsp tomato paste
0.5 Tsp smoked paprika
1 Tbsp olive oil
1 clove garlic
1 Tbsp fresh lime juice
1 pinch chilli flakes
0.25 Tsp salt
4 leaves basil
1 Tsp sesame seeds

Method

Beans: heat the olive oil in a small pan over medium heat, add the crushed garlic for 30 seconds, then the drained and rinsed kidney beans, tomato paste, smoked paprika and 2 tablespoons of water. Simmer for 3–4 minutes, stirring, until glossy and thick. Season with a pinch of the salt.
Toast the sesame seeds in a dry pan for 1–2 minutes until golden.
Toast the sourdough slices until golden and crisp.
Halve and stone the avocado and scoop it into a bowl. Mash roughly with a fork with the lime juice, chilli flakes and the remaining salt – keep some texture.
Spread the avocado thickly on the toast and spoon the warm beans on top.
Finish with the basil leaves and a sprinkle of sesame seeds. Eat straight away.