Loaded Pesto Bean Avocado Toast (Vegan GF)

This is the ultimate Loaded Pesto Bean Avocado Toast with crispy pesto butterbeans, lemony smashed avocado and tons of texture. This is great for breakfast, brunch or as a wholesome, vegan and gluten-free snack.

If you love avocado toast and want to take yours to the next level then this is it. Packed with tons of rich, Mediterranean flavour, lots of crispy and smooth textures, this toast has it all. You don’t even need to toast the bread for it to be amazing. I love using my Super Seedy Grain-Free Bread for the most nutritious avo-toast experience, but a good sourdough or your favourite loaf will be great.

Bitten piece of Loaded Pesto Bean Avocado Toast
Loaded Pesto Bean Avocado Toast

Why will I love this toast?

This toast ticks all the boxes, it is:

  • Crunchy, crispy, smooth and creamy
  • Herby, tangy and zesty
  • Packed with protein and fibre
  • Easy and quick to make
  • Counts as two of your 5-a-day
  • Healthy, wholesome and nutritious
  • Naturally vegan, gluten-free and nut-free

If you already love the sound of this loaded toast then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You only need a handful of ingredients:

  • Bread: I love my Super Seedy Grain Free Bread for this avocado on toast as it’s so wholesome but any loaf will do.
  • Butterbeans: I love how juicy and plump butterbeans are and my favourite are from Bold Bean Co, once you’ve tried these ones, you’ll never go back to cheaper tins, they are so good. You can use other beans too like cannellini beans or chickpeas.
  • Pesto: make sure your pesto is vegan and nut-free where needed. I love my nut-free pesto here as it’s packed with flavour and is so easy to make. You can also use shop-bought pesto, too.
  • Avocado: choose one that is ripe enough to mash down softly.
  • Spring onion: I love adding some onion to smashed avocado and spring onions are my go-to, but you can swap this for ½ red onion, too.
  • Lemon juice: for a bit of tang. You can also use lime juice.
  • Olive oil: for spraying or brushing the beans with so they are super crispy.
  • Salt and pepper: for seasoning:
  • Add-ons: to make this even better I love to add some chilli flakes, pomegranate and a drizzle of tahini.

How do I make this?

This is so easy to make:

  • Toss the beans with pesto: and air fry or bake until golden and crispy.
  • Mash the avocado with the onion and lemon: and season well.
  • Spread the avocado over the bread: or you can toast the bread.
  • Add on the beans: and any other toppings.

Is this nut-free and gluten-free?

Yes this is nut-free (as long as your pesto and bread are nut-free) and is also gluten-free (please check your bread).

How long will this last?

Once made, eat this straight away or keep the beans and avocado in separate containers in the fridge for 1-2 days.

A bite out of a piece of Loaded Pesto Bean Avocado Toast
Close up of Super Seedy Grain Free Bread and avo smash

What else can I make?

If you are looking for more brunch and breakfast savoury ideas:

Bitten piece of Loaded Pesto Bean Avocado Toast

Loaded Pesto Bean Avocado Toast

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This is the ultimate Loaded Pesto Bean Avocado Toast with crispy pesto butterbeans, lemony smashed avocado and tons of texture. This is great for breakfast, brunch or as a wholesome, vegan and gluten-free snack.

Ingredients

  • 180g butterbeans, drained weight
  • 2 tbsp pesto (vegan)
  • Olive oil
  • 1 ripe avocado
  • 2 spring onions
  • 2 tbsp lemon juice
  • Salt and pepper
  • 2-4 slices Super Seedy Grain Free Bread
  • Chilli flakes, pomegranate, tahini
  • 1 raw or roasted garlic clove, crushed, optional

Instructions

  1. Preheat the air fryer to 160ºC (or the oven to 180ºC) and line a tray with parchment paper.
  2. For the crispy beans: pat the beans dry and then toss in a bowl with the pesto. Lay out over the tray, lightly spray or brush with oil and air fry for 20 minutes (oven for 25-30 minutes) until crispy.
  3. For the avocado smash: de-stone and peel and avocado and finely slice the spring onion. Add them to a bowl with the lemon juice, salt and pepper and mash well. Mash in the garlic, if using.
  4. To serve: either toast the bread or use it as it is. Spread the smashed avocado over the toast/bread and top with the crispy pesto beans. Serve with extra chilli flakes, pomegranate and tahini, if you like.
  5. Eat straight away: or keep the beans and the avocado in separate sealed containers in the fridge for 1-2 days.

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Stay in touch

I look forward to hearing what you think of this Loaded Pesto Bean Avocado Toast so please leave a comment below and leave a star review above. If you do make this, I’d love to see so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With loaded avo toast love x

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