High Protein Avocado Toast

Two slices of gluten-free toast topped with lentils, mushrooms, avocado, and rosemary.

4.91 from 10 votes

High-protein avocado toast topped with rosemary mushrooms and lentils is delicious! The easy recipe is vegan and gluten-free (optional)-perfect for a savory breakfast or light lunch.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Dinner, Lunch

Cuisine: American, Mediterranean

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: high protein breakfast, lentils

Diet: anti-inflammatory, Dairy Free, DASH, Gluten Free, MIND Diet, Vegan, Vegetarian

Servings: serving

Calories: 556kcal

Author: EA Stewart, RD

Ingredients

2 tsp extra virgin olive oil divided
1 cup mushrooms chopped
1 tbsp chopped fresh rosemary
1/2 cup cooked lentils canned or pre-cooked
Salt and pepper to taste
2 slices gluten-free bread or regular bread, toasted
1/2 whole lemon juiced
1/2 avocado sliced

Instructions

Heat 1 teaspoon of the olive oil in a skillet over medium high heat. Add mushrooms and saute until they soften.
Add fresh rosemary to mushrooms, along with cooked lentils. Saute for ~ 2 minutes, then season to taste with salt and pepper.
Toast the bread, then when it's ready, drizzle remaining olive oil over toast, top with avocado slices, rosemary mushroom lentil mixture, and add a squeeze of fresh lemon juice on top before serving.

Notes

Ingredient Swaps:

Use any bread you like, gluten-free or regular.
I used white button mushrooms, but experiment with a variety of mushrooms such as cremini, baby bella, and more.
I love this avocado toast with fresh rosemary, but you can use any fresh or dried herbs, such as thyme, tarragon, or parsley.

Nutrition Note: The amount of fiber and protein may change depending on the bread you use in this recipe.

Nutrition