There’s nothing like a hearty portion of avocado toast for brunch to get your day off to a good start…or is there? We all know and love those creamy green delights, but you’ve likely heard of how unsustainable a choice they are, what with California in a permanent drought and drug cartels involved with those coming from Mexico. A few forward-thinking establishments in the UK are now shunning avocados in favour of more sustainable alternatives and I can really get behind it.
I’m trying to be more strict with how many avocados I purchase, because they’re anything but local as long as I’m living in the UK. Delicious as they are, I was determined to do better, so I did some research and found that there’s a trendy up-and-comer that looks the same, contains WAY more protein and has the same versatility that we know and love. Enter: lemony pea mash, pimped out with sulforaphane-rich broccoli sprouts and tahini for a deliciously easy, nutritious and impressive brunch to start the new year off with.
This is an excellent make-ahead recipe that you can keep in the fridge ready to grab throughout the week when the cravings kick in. I also love it warm, which is perfect at this time of the year in the northern hemisphere. The pea mash really satisfies the craving, especially when combined with flavourful lemon and garlic. The broccoli sprouts are an excellent superfood proven to prevent cancer and boost cognitive function and tahini is incredibly rich in magnesium, calcium and B vitamins. Drizzle generously, says I.
Try mixing up the recipe however you like in a combination guaranteed to impress your family and friends on a lazy weekend. Slather on top of some good quality sourdough and you’ll never go back. Avocado shmavocado. Let’s do this.
Alternative Avocado Toast, aka Lemony Pea Mash With Broccoli Sprouts & Tahini
- 2 Cups Defrosted peas
- 1 Lemon, juiced
- 1-2 Cloves Garlic
- 1/2 Teaspoon Paprika
- 1 Cup Broccoli Sprouts (also sub Alfalfa or Radish)
- 1/4 Cup Tahini
1. Either use fresh peas, or thaw frozen. [Note: If you only have frozen peas and don’t have time to let them defrost, flash boil, then rinse in cold water.
2. Into a food processer or blender, place peas, garlic, paprika and lemon juice. Process until puréed. Taste and season with salt and pepper.
3. Onto some toasted sourdough, slather pea mash and top with well-rinsed sprouts and a generous drizzle of tahini. Sprinkle on extra paprika for added aesthetic.
4. Eat right away! Transfer any extra mash to an airtight container and refrigerate for up to 5 days.
Related: How Our Avocado Fetish Fuels Droughts, Cartels, & Habitat Loss
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Photo: Kat Kennedy