How to make Toast Interesting with Savoury Vegetable Toppings

Bored of spreads on toast? Then it’s time to switch out the old boring Vegemite or jam for these beautiful savoury vegetable toast toppings. These are my four favourite toast topping combos full of nourishing ingredients & still tantalising to the taste buds. Most of them also cover the vegetable/fats/carbs/protein  elements that should be in a healthy breakfast. Some require a little preparation but mostly just in gathering ingredients and blending, so they are still really quite quick to make in the morning or you can do a little bit of preparation the night before.

Get ready for your breakfast to taste gourmet! Goodbye Vegemite, you will always hold a special place in my heart but fresh vegetables just treat me better 😉

Healthy vegetarian savoury vegetable toast toppings

I always try to look for ways to include extra vegetables in my diet because they are low calorie and I can eat heaps of them whilst ensuring I am meeting my micro nutrient needs.

1. Beetroot hummus, parsley, and pepitas

Isn’t the pink in the beetroot just divine!? I’ve topped my toast with my beetroot hummus recipe, parsley for a balancing but mild bitterness and toasted pepitas (toasting them on a medium heat, turning continuously brings out a nutty flavour and beautiful, crispy texture!).

2. Almond butter and alfalfa

Look, I couldn’t publicly endorse almond butter by the spoonful from the jar… so spread on your toast topped with greens is the next best thing! LOL. Alfalfa are underrated – a great source of source of vitamins A, C, E, and K4; and minerals calcium, potassium, phosphorous, and iron.

3. Vegan olive tapenade and grilled capsicum

For the Olive Tapenade

¼ C Kalamata olives
¼ C green olives
1 T garlic infused olive oil
1 T lemon juice

Place all ingredients in a blender, and pulse until desired consistency is reached.

For the capsicum

• Preheat oven to 200C
• Cut a capsicum in half, remove veins and seeds
• Place cut side down, on a lightly greased tray. Drizzle with a bit of olive oil and a pinch of salt
• Cook in the oven for about 25 mins, until the skin is blackened and blistered.
• Place the capsicum in a heat-safe bowl, and cover with clingwrap. Allowing the capsicum to cool this way will mean you can peel off the burnt looking skin.
• Once cool, peel, slice, and use atop your toast!
• Sprinkle with oregano

I can eat this for breakfast, lunch or dinner… so good.

4. Goat’s cheese, rocket, and chili

Simple but I love it, goats cheese, rocket and chilli. What a combo.

What do you like to have on your toast? Let me know your awesome breakfast combos in the comments below!

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