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Press on Monmouth Roast Vegetable Avocado Toast

Breads, Cheese, Vegetables



  • Vegetable oil
  • Vegetable oil 4 beets, roasted and diced
  • 2 medium size sweet potatoes, diced
  • 1 butternut squash, diced
  • 1 C pomegranate seeds
  • 10 avocados
  • 1 C feta cheese
  • 3 C arugula
  • 8–10 slices multigrain bread
  • Honey to drizzle, to taste
  • Seasonings
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder


Preheat oven to 350°. Coat whole beets in vegetable oil. Roast in oven for 30–45 minutes or until tender, then peel and dice. 

Peel and dice sweet potatoes and butternut squash. Coat in vegetable oil and season to your liking. Roast for 25–30 minutes or until tender, then mix veggies together. 

Cut and mix avocados together. Season to your liking. 

Toast multigrain bread in toaster or oven. Add avocado mixture, roasted vegetable mixture, pomegranates, feta and arugula to the toast. Top with honey. Recipe can be halved. Serves 8–10. 

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