Cashew Crusted Avocado with Edamame and Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Fresh Cilantro 2 Tbsp

  • Hass Avocados 2

  • Fresh Persian Lime 1/2

  • Garlic Clove 2 cloves

  • Fresh Edamame 310 g

Spices

  • Salt 1 tsp

Dry Goods

  • Basmati Rice 180 g

  • Cashew 34 g

Pantry

  • Tap Water 180 mL

  • Sesame Seed Oil 1 Tbsp

  • Toasted Unsalted White Sesame Seed 2 tsp

Canned/Bottled Goods

  • Tinned Coconut Milk 1 can

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Tinned Coconut Milk
    • 180 mL Tap Water
    • 1 tsp Salt
    • 180 g, uncooked Basmati Rice
  2. Cook Edamame

    Set pan over medium heat for 1 minute. Add oil and garlic. Cook, stirring, until fragrant, 30 seconds. Add in edamame and cook until heated through, 1-2 minutes. Season to taste.

    • 2 tsp Sesame Seed Oil
    • 2 cloves Garlic Clove
    • 310 g Fresh Edamame
    • g, to taste Salt
    • g, to taste Black Pepper
  3. Prep Avocado

    Thinly slice avocado. Squeeze lime juice then add dry toppings. Finish with sesame oil.

    • 2 Hass Avocados
    • 2 tsp Toasted Unsalted White Sesame Seed
    • 34 g, finely chopped Cashew
    • 2 Tbsp, finely chopped Fresh Cilantro
    • 1 tsp Sesame Seed Oil
    • 1/2, juiced Fresh Persian Lime
    • 1 pinch Salt
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 41.0 g 52%
Total Saturated Fat 22.0 g 112%
Unsaturated Fat 19 g  
Sodium 640 mg 30%
Total Carbohydrate 58 g 21%
Good Source: Fiber 12 g 42%
Sugars Total 3 g  
Good Source: Protein 18 g 36%
Vitamin C 22 mg 25%
Calcium Ca 102 mg 8%
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By Innit Culinary Team