A super Healthy Avocado Toast, packed with veggies on a crisp multi-grain bread. Beets, tomatoes, herbs, seeds, sprouts and balsamic vinaigrette.
I’m back from my adventures in Prague and Amsterdam and I’m ready to share a foodie inspiration from the trip!
The cuisine in Prague was seriously lacking vegetables while Amsterdam had a much bigger selection of cuisines – Japanese, Thai, Vietnamese, as well as Italian, Spanish and we especially loved the Indonesian food – a result of being a former colony. And of course we tried the infamous Dutch stroopwafels!
One of my favorite meals in the Netherlands was in Haarlem – a little town about 15 minutes train ride from Amsterdam. Yep, that’s where the name Harlem in NYC comes from. You know, even old New York was once New Amsterdam (sing it).
These open faced sandwiches – aka avocado toast – bring me back to a small cobbled street in Haarlem…
While exploring the city we found a street named after us! Breestraat! I knew it was a sign leading in the right direction to discover something delish.
Around the corner we went and found a sunny little lunch spot for ourselves at Native. This is where the inspiration for today’s veggie packed avocado toast comes from. I should also note that they make an amazing coffee.
It’s a simple open-faced veggie sandwich on crisp multi-grain bread and an amazing balsamic marinade.
Who doesn’t love a smashed avocado toast?!
If you need a new avocado toast idea, try this one!
disclaimer// I might currently be eating this while jammin’ out to They Might be Giants.
A healthy smashed avocado toast, packed with veggies on a crisp multi-grain bread. Grab a fork and knife and dig in!
- 2 large or 4 small beets roasted, peeled and diced (I used both both golden and red)
- 4 slices whole grain bread or gluten free bread toasted
- 1 large ripe avocado
- 2 tbs toasted sunflower seeds optional
- 1/2 pint cherry tomatoes diced
- 2 Tbs balsamic vinegar
- kosher salt and pepper
- 1 bunch alfalfa sprouts
- 1 bunch mixed greens I used argula
- minced herbs of choice - thyme, dill, tarragon, basil
- 1 Tbs toasted sesame seeds optional garnish
Roast & prepare beets @400F for 60 min. (Need instruction - see this post)
Dice tomatoes, sprinkle with salt and pepper and toss with balsamic vinegar. Set aside to marinate while you get everything ready.
Smash avocado with a fork and mix in toasted sunflower seeds and a couple pinches of salt and pepper.
Spread a quarter of the avocado mixture onto each slice of toasted bread.
Top with diced beets and tomatoes (reserving the extra juice).
Add a good helping of sprouts and sesame seeds.
Serve with a side of mixed greens.
Garnish with herbs, salt and pepper and drizzle the remaining juice from the tomatoes over the top of each sandwich.
MAKE AHEAD & TIPS - Beets: make extra and plan ahead for a week's worth of these sandwiches. Believe me you'll want more.
Tomatoes: you could add a little olive oil here, but I'm keeping it extra healthy!
I love this shot of the fancy neon pancake sign among all the old ornate buildings around the square.