Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

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)

Method
 

  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.