Imagine a breakfast so vibrant, nutritious, and bursting with flavor that it makes your taste buds dance with excitement! O Cafe's Roasted Veggie Toast with Pumpkin Seed Tahini and Popped Turmeric Amaranth is not just a meal—it's a culinary adventure that combines wholesome ingredients, stunning textures, and incredible health benefits. This isn't your ordinary toast; it's a gourmet experience that proves plant-based eating can be both incredibly delicious and supremely satisfying.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 2 slices whole grain bread
- 1 cup mixed vegetables (bell peppers, zucchini, etc.)
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp tahini
- 2 tbsp pumpkin seeds
- 1/2 tsp turmeric
- 1/4 cup popped amaranth
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash and chop mixed vegetables into uniform bite-sized pieces, ensuring even roasting. Bell peppers and zucchini should be cut approximately 1-inch thick.
- Toss chopped vegetables in a mixing bowl with olive oil, salt, and pepper. Ensure each vegetable piece is evenly coated with the seasoned oil.
- Spread seasoned vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper roasting and caramelization.
- Roast vegetables in the preheated oven for 20-25 minutes, turning once halfway through cooking to ensure even browning and tenderness.
- While vegetables are roasting, toast whole grain bread slices until golden brown and crisp.
- In a small skillet, lightly toast pumpkin seeds over medium heat until they become fragrant and slightly golden, about 3-4 minutes.
- In another small pan, pop amaranth by heating it over medium-high heat, stirring constantly until seeds begin to pop and turn light and fluffy. Add turmeric during the last minute of popping.
- Prepare the pumpkin seed tahini by blending tahini with toasted pumpkin seeds until smooth and creamy.
- Once vegetables are roasted and bread is toasted, spread the pumpkin seed tahini evenly on the bread slices.
- Top the tahini-spread toast with roasted vegetables, ensuring an even distribution.
- Sprinkle popped turmeric amaranth over the top of the roasted vegetables for added texture and flavor.
- Serve immediately while vegetables are warm and toast is crisp. Optional: Garnish with fresh herbs or a drizzle of additional olive oil.
Tips
- Vegetable Cutting Technique: Cut vegetables into uniform sizes to ensure even roasting and caramelization.
- Olive Oil Secret: Use high-quality extra virgin olive oil for better flavor and even coating of vegetables.
- Oven Positioning: Place your baking sheet in the middle rack for consistent heat distribution.
- Seed Toasting Hack: Toast pumpkin seeds and pop amaranth separately to prevent burning and maintain distinct flavors.
- Tahini Smoothness: If your tahini seems too thick, add a tiny splash of water to achieve a creamy consistency.
- Serving Temperature: Serve immediately to enjoy the crisp toast and warm roasted vegetables at their peak flavor and texture.
- Customization Option: Feel free to swap vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: 325kcal
Carbohydrates: 28g
Protein: 10g
Fat: 21g
Saturated Fat: g
Cholesterol: 0mg
