Cashew Crusted Avocado with Sweet Potatoes and Quinoa - Innit

Ingredients

4 Servings

Produce

  • Sweet Potatoes 2

  • Coriander 2 Tbsp

  • Spring Onions 4 tsp

  • Hass Avocados 2

  • Ginger Root 2 tsp

  • Fresh Persian Lime 1/2

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 5

Spices

  • Salt 1/2 Tbsp

  • Black Pepper 1 pinch

Dry Goods

  • Cashew 4 Tbsp

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

  • Sesame Seed Oil 7 tsp

  • Toasted Unsalted White Sesame Seed 2 tsp

Canned/Bottled Goods

  • Vegetable Stock 120 ml

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 Tbsp Sesame Seed Oil
    • 1, peeled and cut into 1-inch dice Sweet Potato
    • 60 ml Vegetable Stock
    • 2 tsp, thinly sliced Spring Onions
    • 1 tsp, minced Ginger Root
    • 2, minced Garlic Cloves
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  2. Flavour & Boil Quinoa

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

    • 1, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water
  3. Cover & Simmer Quinoa

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

    • 110 g Red Quinoa
  4. 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
    • 4 Tbsp, finely chopped Cashew
    • 2 Tbsp, finely chopped Coriander
    • 1 tsp Sesame Seed Oil
    • 1/2, juiced Fresh Persian 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  
Cholesterol 0 mg 0%
Sodium 1060 mg 45%
Total Carbohydrate 45 g 16%
Fiber Total Dietary 12 g 41%
Sugars Total 4 g  
Protein 9 g 19%
Vitamin C 16 mg 20%
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By Innit Culinary Team