Vegan Avocado Toast Breakfast With Chili Oil – Simple, Spicy, and Satisfying

This avocado toast recipe checks all the boxes: fast, satisfying, and full of flavor. Creamy avocado meets crunchy toast, and a drizzle of chili oil wakes everything up with a gentle heat. It’s the kind of breakfast that feels café-worthy but takes minutes at home.

Whether you like things mild or fiery, you can adjust it easily. Pair it with coffee or tea, and you’ve got a balanced start to the day that doesn’t try too hard.

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Vegan Avocado Toast Breakfast With Chili Oil - Simple, Spicy, and Satisfying

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Ingredients

• Good bread (2 slices): Sourdough, multigrain, or whole wheat. Thick-cut works best for texture.
• 1 ripe avocado: Hass is ideal. It should yield slightly when pressed gently.
• 1–2 teaspoons chili oil: Store-bought or homemade.Choose your preferred heat level.
• 1 teaspoon fresh lemon or lime juice: Adds brightness and keeps the avocado green.
• Salt and black pepper: To taste. Flaky salt adds extra crunch.
• Optional toppings: Cherry tomatoes or sliced radishes
• Thinly sliced scallions or red onion
• Hemp seeds, pumpkin seeds, or toasted sesame seeds
• Fresh herbs like cilantro, chives, or parsley
• Everything bagel seasoning
• Arugula or microgreens
• Garlic clove (for rubbing on hot toast)

Instructions

• Toast the bread: Toast your slices until they’re golden and crisp at the edges. A little crunch stands up to the avocado.
• Prep the avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl.Add lemon or lime juice, a pinch of salt, and a grind of pepper.
• Mash to your liking: Use a fork to mash the avocado. Keep it chunky or go smooth—whatever you prefer.
• Optional garlic rub: If you like a subtle garlic note, rub a cut garlic clove across the hot toast. It adds aroma without overpowering.
• Spread and season: Spread the mashed avocado evenly over both slices.Taste and add a little more salt or pepper if needed.
• Drizzle the chili oil: Start with 1 teaspoon and add more if you like. Aim for even coverage so every bite has a bit of heat.
• Add toppings: Scatter any extras—herbs, seeds, tomatoes, radishes, or greens. A sprinkle of everything seasoning adds a nice crunch.
• Serve right away: Avocado is best fresh.Eat warm for peak flavor and texture.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Avocado, good bread, and chili oil do most of the work, with lemon, salt, and herbs rounding things out.
• Customizable heat: Use a mild chili oil for a gentle kick or a spicy one if you love heat. You control the drizzle.
• Quick and satisfying: From cutting board to plate in about 10 minutes.

  Great for busy mornings or a late brunch.

• Nutrient-dense: Healthy fats, fiber, and optional protein add-ins like hemp seeds keep you full longer.
• Versatile and pretty: Easy to dress up with toppings like tomatoes, radishes, or microgreens for color and crunch.

What You’ll Need

• Good bread (2 slices): Sourdough, multigrain, or whole wheat. Thick-cut works best for texture.
• 1 ripe avocado: Hass is ideal. It should yield slightly when pressed gently.
• 1–2 teaspoons chili oil: Store-bought or homemade.

  Choose your preferred heat level.

• 1 teaspoon fresh lemon or lime juice: Adds brightness and keeps the avocado green.
• Salt and black pepper: To taste. Flaky salt adds extra crunch.
• Optional toppings:
  • Cherry tomatoes or sliced radishes
  • Thinly sliced scallions or red onion
  • Hemp seeds, pumpkin seeds, or toasted sesame seeds
  • Fresh herbs like cilantro, chives, or parsley
  • Everything bagel seasoning
  • Arugula or microgreens
  • Garlic clove (for rubbing on hot toast)

Step-by-Step Instructions

1. Toast the bread: Toast your slices until they’re golden and crisp at the edges. A little crunch stands up to the avocado.
2. Prep the avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl.

   Add lemon or lime juice, a pinch of salt, and a grind of pepper.

3. Mash to your liking: Use a fork to mash the avocado. Keep it chunky or go smooth—whatever you prefer.
4. Optional garlic rub: If you like a subtle garlic note, rub a cut garlic clove across the hot toast. It adds aroma without overpowering.
5. Spread and season: Spread the mashed avocado evenly over both slices.

   Taste and add a little more salt or pepper if needed.

6. Drizzle the chili oil: Start with 1 teaspoon and add more if you like. Aim for even coverage so every bite has a bit of heat.
7. Add toppings: Scatter any extras—herbs, seeds, tomatoes, radishes, or greens. A sprinkle of everything seasoning adds a nice crunch.
8. Serve right away: Avocado is best fresh.

   Eat warm for peak flavor and texture.

How to Store

• Short-term: If you need to prep ahead, mash the avocado with extra lemon or lime, press plastic wrap directly onto the surface, and refrigerate for up to 12 hours. It may darken slightly but will still taste great.
• Do not toast in advance: Toast goes soft quickly. Keep bread at room temperature and toast just before serving.
• Leftover chili oil: Store in a sealed jar at room temperature (check the label for any specific guidance).

  It keeps for weeks and is great on noodles and veggies.

Benefits of This Recipe

• Healthy fats and fiber: Avocado provides monounsaturated fats and fiber that help keep you full and support heart health.
• Balanced energy: Whole-grain bread adds complex carbs for steady energy without a crash.
• Custom nutrition: Add seeds for protein and minerals, or greens for extra vitamins. It’s easy to make it more filling without complicating it.
• Plant-based and dairy-free: Naturally vegan and free from dairy, with no special substitutes needed.
• Low effort, high payoff: Minimal prep and cleanup mean it fits into real-life mornings.

Pitfalls to Watch Out For

• Underripe or overripe avocado: Too firm and it’s hard to mash; too soft and it tastes flat. Look for fruit that yields slightly to gentle pressure.
• Soggy toast: Thin bread or light toasting won’t hold up.

  Use a sturdy slice and toast well.

• Overdoing the oil: Chili oil is rich. Start small, then add more. You want heat and flavor, not a greasy toast.
• Skipping acid and salt: Lemon or lime and a pinch of salt wake up the avocado and balance the oil.
• Using bitter olive oil with chili oil: If your chili oil base is already strong, an extra drizzle of olive oil can muddy the flavor.

  Keep it simple.

Alternatives

• No chili oil? Use red pepper flakes bloomed in a teaspoon of warm olive oil. Or sprinkle Aleppo pepper for a mild, fruity heat.
• Gluten-free: Use a sturdy gluten-free bread and toast it well. Seeded varieties add great texture.
• Extra protein: Add hemp seeds, crushed roasted chickpeas, or a smear of hummus under the avocado.
• Fresh and bright: Top with cucumber ribbons, pickled onions, or a squeeze of extra citrus.
• Earthy and nutty: Try toasted sesame seeds and a splash of tamari or coconut aminos for umami.
• Herby twist: Mash the avocado with chopped cilantro and chives, then finish with lemon zest.

FAQ

How spicy is this?

It depends on your chili oil.

Some are mild and aromatic, others are punchy. Start with a small drizzle and taste. You can always add more.

Can I make it without oil?

Yes.

Use crushed red pepper flakes or Aleppo pepper, plus a squeeze of lemon and a sprinkle of flaky salt. You’ll get heat and brightness without the added oil.

What’s the best bread for avocado toast?

Sourdough or multigrain with a sturdy crumb works best. You want a slice that toasts well and doesn’t collapse under the avocado.

How do I keep avocado from browning?

Mix in lemon or lime juice and press plastic wrap directly onto the surface.

For a very short time window, this keeps it green and fresh-tasting.

Is this good for meal prep?

It’s best made fresh, but you can prep components. Slice or mash avocado with citrus and store airtight for half a day, and keep toppings chopped and ready. Toast right before serving.

Which chili oil should I use?

Any you like.

Lao Gan Ma-style chili crisp adds crunch and umami, while pure chili oil is smoother and spicier. Check the label for heat level and ingredients you prefer.

Can I add garlic directly to the avocado?

Absolutely. A small grated clove or a pinch of garlic powder goes a long way.

Or just rub a raw clove on hot toast for a softer flavor.

What can I serve with it?

Fresh fruit, a simple green salad, or a cup of soup makes it a fuller meal. Coffee or tea pairs nicely with the subtle heat.

In Conclusion

Vegan Avocado Toast with Chili Oil is a small effort with big payoff. It’s creamy, crunchy, and lightly spicy, with just a handful of ingredients you can keep on hand.

Make it as simple or as dressed-up as you like, and adjust the heat to match your mood. For busy mornings or lazy weekends, this toast is an easy win that tastes like you treated yourself.