Cashew Crusted Avocado with Sweet Potatoes and Quinoa - Innit

Ingredients

4 Servings

Produce

  • Sweet Potatoes 2

  • Cilantro 2 tablespoons

  • Spring Onion 4 teaspoons

  • Avocados 2

  • Ginger 2 teaspoons

  • Lime 1/2

  • Thyme 2 sprigs

  • Garlic Clove 5 cloves

Spices

  • Salt 1/2 tablespoon

  • Black Pepper 1 pinch

Dry Goods

  • Cashew 34 grams

  • Red Quinoa 110 grams

Pantry

  • Water 310 milliliters

  • Sesame Oil 35 milliliters

  • Toasted Sesame Seed 2 teaspoons

Canned/Bottled Goods

  • Vegetable Stock 120 milliliters

Preparation

  1. Sauté Sweet Potato

    Prepare ingredients. Set pan over medium heat for 1 minute. Add oil and sweet potatoes. Cook & stir until they start to soften, 8-10 minutes. Add stock, spring onions, ginger, & garlic. Cook until the stock evaporates & potatoes are tender & browned - about 10 minutes. Season.

    • 1 tablespoon Sesame Oil
    • 1, peeled and cut into 1-inch dice Sweet Potato
    • 60 milliliters Vegetable Stock
    • 2 teaspoons, thinly sliced Spring Onion
    • 1 teaspoon, minced Ginger
    • 2 cloves, minced Garlic Clove
    • 1/2 teaspoon Salt
    • 1 pinch Black Pepper
  2. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 clove, smashed Garlic Clove
    • 2 sprigs Thyme
    • 1/2 teaspoon Salt
    • 110 grams Red Quinoa
    • 310 milliliters Water
  3. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 grams Red Quinoa
  4. Prep Avocado

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

    • 2 Avocados
    • 2 teaspoons Toasted Sesame Seed
    • 34 grams, finely chopped Cashew
    • 2 tablespoons, finely chopped Cilantro
    • 1 teaspoon Sesame Oil
    • 1/2, juiced Lime
    • 1 pinch Salt
  5. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 4.0 g 21%
Unsaturated Fat 23 g  
Sodium 1060 mg 45%
Total Carbohydrate 45 g 16%
Good Source: Fiber 12 g 41%
Sugars Total 4 g  
Protein 9 g 19%
Vitamin C 16 mg 20%
Calcium Ca 67 mg 6%
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By Innit Culinary Team