avocado and bean vegetarian breakfast

Vegetarian Avocado and Bean Breakfast

Are you tired of feeling hungry the shortly after you finished your usual cereals for breakfast? Here is a delicious vegetarian recipe for a balanced and filling breakfast, that would keep you going, throughout the day.

Jump to Recipe

This is one of my favourite recipes for a busy day ahead. It is full of protein and should count as at least 3 of your 5-a-day. Not bad start of the day, right?

I consider this recipe an excellent substitute to the full English breakfast and a lot healthier as well. I love having it on a weekend or on a busy day at work.

The bean mixture makes the most of the cooking effort and it could be prepared in advance and stored in a airtight container, in the fridge. It should keep well for at least 3-4 days. It also freezes quite well.

I have used potato bread slices, popular in Northern Ireland, but you could use any bread slices – the best alternatives in my opinion are soda bread or sliced toasted muffin bread.

You could fry or poach the egg to your liking, or not use an egg at all and make it vegan.

avocado and bean vegetarian breakfast

Avocado and Bean Vegetarian Breakfast

Elena Vilde
This recipe is a great vegetarian alternative to the full English breakfast. It is filling and nutritious, but most importantly it is delicious!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 4 people


  • 4 eggs medium or large
  • 1 tbsp olive oil
  • 1 red onion finely sliced
  • 1 tin black beans
  • 1 tin cannellini beans
  • 100 g tomatoes chopped
  • 100 g mushrooms sliced
  • 100 g cauliflower florets cut into florets
  • 2 avocados halved
  • 4 potato bread slices toasted muffins and soda bread work well too
  • 1 lime quartered
  • 2 cloves garlic crushed and minced
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp oregano
  • 1/8 tsp chilli flakes or to taste
  • 200 g passata
  • 1 tbsp ground nut or seed mixture e.g. ground flax, walnuts and pumpkin seeds
  • few coriander springs to garnish
  • salt and pepper to taste


  • Heat the oil in a deep pan or a wok. Add the onion and briefly cook until starting to soften (around 1 minute). In the meantime place the cauliflower florets in a bowl with 3 tbsp water, cover with some cling film, pierce the film once with a small knife and place in the microwave for 2 min (or longer if required). The cauliflower should have soften but not entirely cooked.
  • Add all the mushrooms, garlic, passata and cauliflower florets to the pan and stir well. Cover with a lid and simmer for about 2-3 minutes.
  • Drain the beans in a colander (both the cannellini and black beans) and rinse well under the tab. Add to the pan with all the seasoning. Combine well and leave to simmer for about 5 minutes.
  • Add the chopped fresh tomatoes, seed mixture (reserving a 1/2 tsp to garnish) and combine.
  • Prepare the eggs to your liking in a separate pan/dish. Carve the avocado and squeeze each lime wedge over each avocado half. Toast the bread in a toaster to your liking.
  • Plate up everything together and sprinkle the reserved seed mixture on top of each plate. Then garnish with finely chopped coriander.
Keyword Avocado, beans, mushroom, potato bread, seeds, tomatoes, vegetarian

Rating: 5 out of 5.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Enjoy my blog? Please spread the word :)