Avocado Toast with Spicy Seeds

Avocado Toast with Spicy Seeds

The problem with avocado on toast for me is that it doesn’t contain enough protein. This can mean that traditional avo- toast doesn’t fill us up for long enough. Adding the seeds increases the nutrient content – think zinc, iron, magnesium and calcium as well as some healthy omega 3 fats.

I only recommend sourdough bread now, preferably rye or spelt. This is because it is fermented which breaks down the gluten and makes it less harsh on the digestive tract.


  • 50g toasted sunflower and pumpkin seeds (I make 200g and keep them in a jam jar for putting on salads or to snack on)
  • 1 teaspoon coconut oil (2 teaspoons for 200g seeds)
  • 1/4-1/2 teaspoon curry powder (1-2 teaspoons for 200g seeds)
  • Pinch of Himalayan or unrefined sea salt
  • 1 slice sourdough bread
  • 1/2 ripe avocado
  • 50g vegetables of choice (e.g. red pepper strips, grated carrot, cherry tomatoes etc)


  1. Add the coconut oil, sunflower seeds, pumpkin seeds, salt and curry powder to a frying pan and stir on a medium high heat for around 5 minutes until the seeds start to brown and swell up. Take care as they can easily catch.
  2. Toast a slice of sourdough bread
  3. Smash or slice the avocado on top
  4. Sprinkle over the seeds
  5. Serve with cherry tomatoes or vegetable of your choice

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