Cashew Crusted Avocado with Broccoli and Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Broccoli 2 heads

  • Cilantro 2 tablespoons

  • Avocados 2

  • Lime 1/2

  • Garlic Clove 4 cloves

Spices

  • Salt 1 teaspoons

Dry Goods

  • Basmati Rice 180 grams

  • Cashew 34 grams

Pantry

  • Water 180 milliliters

  • Sesame Oil 64 milliliters

  • Toasted Sesame Seed 2 teaspoons

Canned/Bottled Goods

  • Tinned Coconut Milk 1 can

  • Vegetable Stock 120 milliliters

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 milliliters Water
    • 1 teaspoon Salt
    • 180 grams, uncooked Basmati Rice
  2. 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
  3. Cook Broccoli

    Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil & broccoli; cook, stirring constantly, for 2 minutes. Add stock & garlic; cook until broccoli is tender, about 3 minutes. Soy sauce to taste.

    • 59 milliliters Sesame Oil
    • 2 heads, small florets Broccoli
    • 120 milliliters Vegetable Stock
    • 6 cloves, minced Garlic Clove
    • teaspoon, to taste Soy Sauce
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 730 kcal  
Total Fat 52.0 g 67%
Total Saturated Fat 24.0 g 120%
Unsaturated Fat 28 g  
Sodium 760 mg 35%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 9 g 33%
Sugars Total 2 g  
Protein 11 g 21%
Good Source: Vitamin C 51 mg 60%
Calcium Ca 78 mg 6%
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By Innit Culinary Team