RecipesThe Full BowlLoaded Avocado Toast

Loaded Avocado Toast Recipe

inspired by

@thefullbowl

Nov 06 2025

•

45m

•

Serves 2

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Recipe information

Make Loaded Avocado Toast in just 45m. Toasted Sourdough with mashed avocado, oyster mushrooms, cauliflower, pickled onions, homegrown microgreens and a raspberry balsamic glaze.

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Ingredients

Bread

Avocado Topping

Mushroom and Cauliflower Sauté

Pickled Onions

Garnish

Preparation

Pickling the Onions

1. Prepare the Pickled Onions

In a bowl, combine the apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve. Add the sliced red onion and let it sit for at least 30 minutes or refrigerate for up to 24 hours.

Sautéing the Vegetables

2. Sauté the Mushrooms and Cauliflower

In a skillet over medium heat, add olive oil. Once heated, add the oyster mushrooms and cauliflower florets. Sprinkle with garlic powder, salt, and black pepper. Sauté for about 5-7 minutes until the mushrooms are tender and the cauliflower is slightly golden.

Preparing the Avocado

3. Mash the Avocados

In a bowl, cut the ripe avocados in half, remove the pit, and scoop the flesh into the bowl. Add lemon juice, salt, and black pepper. Mash until desired creaminess is achieved.

Toasting the Bread

4. Toast the Sourdough

Toast the sourdough slices in a toaster or on a skillet until golden brown and crispy.

Assembling the Toast

5. Build Your Loaded Toast

Spread a generous layer of the mashed avocado on each slice of toasted sourdough. Top with the sautéed mushrooms and cauliflower, followed by a few slices of pickled onions. Finish with a handful of microgreens and a drizzle of raspberry balsamic glaze.

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