(updated May 5, 2022) // by Phoebe Lapine // 33 comments
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I’m finally back at my desk after a whirlwind month on the road. I’ve literally never been so happy to hike the steps to my sleeping loft and was practically lulled to sleep by the soothing sounds of drunk people spilling margaritas outside my window. Perhaps it takes 2 solitary weeks on a mountaintop in Tennessee—with nothing (not even Netflix) to distract me from my own lame thoughts—to make me truly miss New York and all its loud dirty magic.
That said, I had a very productive time away. And unlike my usual travels, I actually had a kitchen for most of the time! I can’t wait to tell you about my fabulously contrary experiences of doing the Farmer’s Market Challenge in Sewanee and then Sonoma. Let’s just say I could have bought the entire organic freezer section of the Piggly Wiggly with what I spend on smoked trout alone at SHED in Healdsburg. But we’ll get to that later in the week when I give you my full Gut Guilt recap.
For today, we’re just going to talk about toast.
My friend Jill Donenfeld just came out with a new cookbook that’s an ode to this very essential creature comfort. And she asked me to literally toast her accomplishment by sharing one of my favorite crusty bread combinations with you all.
Giving you an avocado toast recipe kind of feels like the blogger equivalent of cheating on the SAT’s. (I blame Gwyneth for giving everyone the answers already.) But considering I eat some form of smashed green goodness on Udi’s gluten-free bread at least 5 times a week, it feels only fair to give avocado toast its due time in the spotlight right here, on my GOOP-less red carpet.
If a regular avocado toast is the recipe equivalent of a good pair of blue jeans (again, according to Gwyneth), then this version, with roasted spring veggies, hemp seeds and yogurt tahini sauce, is all dressed up with red lipstick, suede booties and a slu*tty (yet chic) silk top.
In other words, it’s not just the type of simple fare a semi-healthy food blogger eats in the company of her laptop. When avocado toast is topped with caramelized radishes and hemp seeds, it’s a respectable enough appetizer to serve to your chic, red lipstick-wearing friends. Which is exactly what I did.
xo
Phoebe
Green Goddess Avocado Toasts with Roasted Spring Vegetables and Tahini Sauce (+ a Giveaway!)
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Prep Time 5 minutes minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 6 people
Author Phoebe Lapine
Ingredients
Instructions
Preheat the oven to 425 degrees.
On a parchment lined baking sheet, toss the vegetables with the olive oil, honey, ½ teaspoon of salt and the za’atar. Roast in the oven until tender and caramelized, 25-30 minutes.
Remove the vegetables to a bowl and arrange the bread on the baking sheet. Toast in the oven until golden brown, about 3 minutes per side.
Arrange the toast on a work surface. When cool enough to touch, top each with ½ an avocado and press into the bread with a fork until you have an even layer. Alternatively, you can mash the avocado in a bowl and then spread it on the bread. Season the toast with the remaining salt.
Divide the roasted vegetables between the slices of bread and drizzle with the yogurt tahini sauce. Garnish with hemp seeds, if using, cut in half and enjoy immediately as an appetizer or meatless lunch.
Nutrition
Serving: 6g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
JamieK says Avocado toast with an over easy egg on top, drizzled with a little olive oil and a crank of cracked pepper. I also love a simple egg salad on a piece of toast.
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- Phoebe Lapine says
mmm i’m with you on the egg salad!!
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- Stefanie @ Sarcastic Cooking says
Mmmm. I have got to get this book. I am all about toast. Carb addict for life! Those crisp veggies with that creamy avocado! Yes!
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- Phoebe Lapine says
virtual high five girl. carbs for life.
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- Molly says
Avocado is definitely my favorite toast topping as of late. I love this idea of adding roasted vegetables on top of the toast! My go-to meal is to roast similar vegetables and once cooled, add them to a ginormous pile of greens, with a side of avocado toast for good measure. Next time I’m going to try this tahini sauce!
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- Phoebe Lapine says
haha i have all the same elements on my plate, and they do end up getting thrown together in one bite 🙂
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- Allison says
Scrambled eggs and toast!
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- Renee says
MyYUMMY Toast: Toast bread, rub it w/roasted garlic, spread Pesto & toast. Add sliced seeded tomato & toast until warmed…SO GOOD!!!
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- Phoebe Lapine says
pan con tomate! YUM
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- Phoebe Lapine says
CONGRATS! You’re the winner! Email me through the contact page with your address!
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- Sarah says
My fave toast is topped with almond butter, avocado, and a drizzle of coconut aminos on top. Mmmm, fat!
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- Phoebe Lapine says
never had coconut aminos! cool!
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- Frankie says
Tuna salad and Gruyere. Come on, guys, let’s hear it for the melts!
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- itzia says
scrambled eggs or jam.
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- Molly says
Thanks for hosting this giveaway. The post has opened my eyes to savory toasts. I always go with butter and cinnamon and sugar.
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- Kaiza says
A mixture of olive oil, minced garlic. feta cheese and red pepper flakes dumped over a poached egg on toast – alternately I like cream cheese with honey, salt and red pepper flakes!
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- Samantha says
I have 2 favorite go-to toasts:
1. Toast with avocado and chili flakes and tomatoes
2. Toast with peanut butter, jelly, sliced apples, and cinnamonReply
- Glenda Sullivan says
That looks amazing! Can’t wait to try this. Even my picky nephew said he would try this!
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- Phoebe Lapine says
awesome!! small victories 🙂
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