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Avocado Toast with Roasted Bell Peppers

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A vibrant and nourishing open-faced toast layered with creamy mashed avocado and sweet roasted red and orange bell peppers, finished with cracked black pepper and a drizzle of olive oil. A perfect blend of color, crunch, and freshness.

Ingredients

Scale
  • 2 slices of sourdough or whole grain bread, toasted
  • 1 ripe avocado
  • 1/2 red bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • Salt and freshly cracked black pepper, to taste
  • Optional: pinch of chili flakes or dried herbs

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
  2. Toss sliced bell peppers with half the olive oil and a pinch of salt. Roast for 15–20 minutes, until tender and slightly charred. Set aside to cool slightly.
  3. In a small bowl, mash the avocado with lemon juice, salt, and pepper.
  4. Toast the bread slices until golden and crisp.
  5. Spread mashed avocado generously over each slice of toast.
  6. Top with roasted bell pepper strips, pressing them gently into the avocado.
  7. Drizzle with remaining olive oil, crack some fresh pepper over the top, and sprinkle with optional chili flakes or herbs if desired.
  8. Serve immediately while the toast is still warm and crunchy.

Notes

  • Use multigrain bread for added fiber and texture.
  • Roasted peppers can be made ahead and stored in the fridge for up to 3 days.
  • Top with a poached egg for extra protein.

Nutrition

Keywords: avocado toast, roasted bell peppers, vegan breakfast, healthy toast, open-faced sandwich, plant-based snack

Find it online: https://epicrecipebox.com/avocado-toast-with-roasted-bell-peppers/