High-Protein Avocado Toast Recipe (4 Ingredients, 5 Minutes)

Avocado toast holds the title of Favorite Breakfast for an entire generation; of course, I’m referring to millennials, a community to which I proudly belong. And while the simple meal is fabulous as it is, the duo doesn’t really have enough protein to qualify as a full meal, leaving you hungry again less than two hours later.

When I first incorporated avocado toast into my morning routine, I would pile soft-scrambled eggs on top to make it more filling. But when I decided to start eating primarily plant-based, I wanted to update my beloved breakfast while keeping it sufficient in protein. That’s where white beans came in.

Mashing canned white beans into the avocado before spreading it on toast adds as much protein as an egg, while leaving the taste and appearance largely the same. Canned beans also require zero stove time and are more affordable to boot.

What Kind of Beans To Use

I prefer canned white beans because they blend in well with the green avocado; use cannellini, great northern, or butter beans. You could also use pinto, kidney, or black beans, but your toast won’t have that classic green hue.

Garnish Ideas

Finish your avocado-bean toast with everything bagel seasoning, za’atar, or just some nice flaky sea salt. I also love to top my toast with sliced cherry tomatoes for extra color and fiber. When I’m in the mood for crunch, I sprinkle on toasted sunflower or pumpkin seeds. Kimchi is another wonderful topping.