Pumpkin and Avocado Sandwich (Toasty)

Prepare yourself for a delightful weekend brunch experience! My Pumpkin and Avocado Sandwich (Toasty) Recipe is incredibly tasty, bursting with flavor, and sure to satisfy everyone. Once you give it a try, it will quickly become one of your favorite weekend brunch options.

You're aware of my love for bread—whether it's wholegrain, rye, sourdough, or gluten-free! While it might not be the best for our waistline, moderation is crucial. The health benefits differ based on the type of bread you select. In this instance, I opted for rye sourdough, which is rich in fiber and excellent for digestion. As a result, this pumpkin and avocado toast is not only delicious but also nutritious.

To highlight a few benefits, the iron in organic spinach provides essential iron and additional fiber. The combination of pumpkin and avocado creates a delightful sweetness. Furthermore, the avocado adds creaminess, which contrasts beautifully with the tartness of lemon.

Remember to purchase organic spinach because it is included in the dirty dozen list, indicating it contains high levels of pesticides. More information 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: 

Remove seeds and roast pumpkin. (You can roast it one day in advance. Also, no need to remove skin in advance, it's easier to remove it once baked)

Cut pumpkin up to big chunks and roast it on a baking tray for 30-45 mins.

Peel and remove the seed from avocado.  Mash it using a fork and mix with the lemon juice.

Peel and mash the pumpkin.

Defrost frozen spinach and squeeze out water using a sieve.

Slice tomato.  

Grate cheese.

Assemble sandwich:

Brush bread with olive oil on the intended outside of sandwich.

Turn over to make the sandwiches. 

Brush Vegan pesto, add avocado mixture. Then tomato or ketchup,. Next mashed pumpkin and finally Vegan cheese. Cover with other side of bread.

Toast it in a sandwich press until the top has golden marks. Or on a baking tray in the oven for around 15 mins.

Enjoy!

Eating Avocado and Pumpkin Sandwich/Toasty