Avocado, Beetroot, and Fetta Open Sandwich with Dukkah

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant open-faced sandwich layered with creamy avocado, roasted beetroot, crumbled fetta, and sprinkled with crunchy Australian dukkah spice. This Australian-inspired sandwich and wrap recipe (vegetarian), ready in about 10 minutes, pairs sourdough bread slices, ripe avocado, roasted beetroot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4, toasted sourdough bread slices
1 large, mashed ripe avocado
1 cup, sliced roasted beetroot
1/2 cup, crumbled fetta cheese
2 tbsp dried dukkah spice
1 tbsp, fresh lemon juice
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, mash 1 large ripe avocado with 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth and creamy.
Step 2: Spread the avocado mixture evenly over 4 toasted sourdough bread slices.
Step 3: Top each slice with 1 cup roasted beetroot slices and sprinkle 1/2 cup crumbled fetta cheese over the top.
Step 4: Drizzle 1 tbsp extra virgin olive oil over all sandwiches, then generously sprinkle 2 tbsp dried dukkah spice for a crunchy, nutty finish. Serve immediately.