Breakfast Bagel Sandwich With Guacamole
Skip the cream cheese and make this healthy guacamole recipe instead to use as bagel toppings! This is a super simple, delicious, and filling vegan breakfast bagel sandwich recipe! It's time to change your morning routine with these 15-minute vegan bagels!
Servings 4 people
Chop onions and soak them in water for 10 minutes. This reduces the rawness of onions.
Cut and de-seed the tomatoes from the center. Then finely chop them.
Slice the avocados and scoop it out. Transfer it to a mixing bowl. Using a fork, mash it well.
Mince green chilies. Add the tomatoes and green chilies to the bowl of mashed avocado. You can also add minced garlic now.
Strain the onions and transfer them to the bowl as well.
Then add the roasted cumin powder, salt, and lime juice to the bowl. Add some paprika as well to make it spicier.
Lastly, add chopped cilantro. Give it a good mix and Guacamole is ready!
Cut a bagel in half and warmly toast it. Spread vegan butter over every cut half.
Then spread guacamole generously over as bagel toppings, sprinkle dried herbs, and then close the sandwich with the other half.
Instead of vegan butter, you can also use dairy-free cream cheese as a spread. Some more options for bagel toppings are to add a vegan cheese slice on top and grill it for a more cheesy flavor or add in some sliced veggies to make it more hearty.
You can even smear some chutney over the bagel slices and then add the toppings like guacamole, seeds, and herbs. The guacamole can be refrigerated for a day or two for a quick grab and go breakfast. It also freezes well for up to 3 months.
How to toast bagels perfectly
Cut the bagel in half at its crease and add them to the toaster. Do not put it in as a whole. Bagels tend to hold their toppings best when they are not toasted too dark. They should come out as light golden brown on the inside, and slightly crunchy on the outside. This will make it easy to spread the toppings easily.
Tips to make the best guacamole
Choose the perfect avocado, to begin with. It should not be hard but have a little give when you gently squeeze it. Always make guacamole using fresh ingredients. It's alright to make it a bit spicy because it tastes better that way! Mashed guacamole using a fork or a potato masher tastes better than the pureed ones. It's got more texture when its little chunky. Taste it, and if it's too tart, add a pinch of sugar.
Although you can refrigerate it, it is always best to make it fresh. But if you do need to make it in advance, you’ll want to keep it from turning brown. Seal it tightly with plastic wrap, pressing the plastic down so it actually touches the guacamole.
Calories: 366.49kcal | Carbohydrates: 45.82g | Protein: 8.74g | Fat: 18.31g | Saturated Fat: 2.94g | Sodium: 429.91mg | Potassium: 766.46mg | Fiber: 11.08g | Sugar: 4.7g | Vitamin A: 1003.65IU | Vitamin C: 27.23mg | Calcium: 78.77mg | Iron: 4.46mg