Pumpkin and Avocado Sandwich (Toasty)

Get ready for a delightful weekend brunch treat! My Pumpkin and Avocado Toasty Recipe is delicious, full of flavor, and guaranteed to please everyone. After trying it, it will soon become one of your top weekend brunch choices.

You know how much I adore bread, be it wholegrain, rye, sourdough, or gluten-free! Although it may not be the most waistline-friendly option, moderation is key. The health benefits vary depending on the type of bread you choose. In this case, I went with rye sourdough, which is high in fiber and great for digestion. Consequently, this pumpkin and avocado toast is both delicious and nutritious.

To point out some advantages, organic spinach offers vital iron along with extra fiber. The mix of pumpkin and avocado results in a pleasant sweetness. Additionally, the creaminess of avocado beautifully contrasts with the lemon's tartness.

Be sure to buy organic spinach, as it is part of the dirty dozen list, which means it has high pesticide levels. Learn more here.

Avocado and Pumpkin Sandwich/Toasty

It's best prepared using a sandwich press, but it will be delicious in the oven with a baking tray.

Let's get to it!

Serves 2 

Ingredients

4 large slices of wholegrain bread 

1 tbsp of olive oil

2 tbsp vegan pesto 

1 avocado

1 tbsp of lemon juice or juice of 1/2 lemon

Assembling Avocado and Pumpkin Sandwich/Toasty

100 g frozen organic spinach

1 tomato sliced (can use sugar free ketchup as well)

1/4 of a small pumpkin

1 handful of grated vegan cheese

Prepare ingredients: 

Take out the seeds and roast the pumpkin. (Roasting can be done a day ahead. Additionally, there's no need to peel the skin beforehand, as it comes off more easily after baking)

Chop the pumpkin into large pieces and roast them on a baking tray for 30-45 minutes.

Remove the peel and seed from the avocado. Mash it with a fork and combine it with lemon juice. Peel the pumpkin and mash it.

Thaw frozen spinach by either microwaving it or removing it from the freezer ahead of time. Use a sieve to squeeze out the water.

Cut the tomato into slices. Grate the cheese.

Assemble sandwich:

Brush bread with olive oil on the intended outside of sandwich. Turn over to make the sandwiches. 

Spread Vegan pesto, then add the avocado mixture. Next, lay out tomato slices or spread ketchup. Follow with mashed pumpkin and top with Vegan cheese. Finally, cover with the other slice of bread.

Toast it in a sandwich press until the top is marked with golden lines, or place it on a baking tray in the oven for approximately 15 minutes.

Enjoy!

Eating Avocado and Pumpkin Sandwich/Toasty