Cashew Crusted Avocado with Edamame and Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Garlic Clove 2 cloves

  • Cilantro 2 tablespoons

  • Fresh Edamame 2 cups

  • Hass Avocados 2

  • Fresh Persian Lime 1/2

Spices

  • Kosher Salt 1 teaspoons

Dry Goods

  • Cashew 1/4 cup

  • Basmati Rice 1 cup

Pantry

  • Sesame Seed Oil 1 tablespoon

  • Toasted Unsalted White Sesame Seed 2 teaspoons

  • Water 3/4 cup

Canned/Bottled Goods

  • Canned 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 Canned Coconut Milk
    • 3/4 cup Water
    • 1 teaspoon Kosher Salt
    • 1 cup, 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 teaspoons Sesame Seed Oil
    • 2 cloves Garlic Clove
    • 2 cups Fresh Edamame
    • teaspoon, to taste Kosher Salt
    • teaspoon, 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 teaspoons Toasted Unsalted White Sesame Seed
    • 1/4 cup, finely chopped Cashew
    • 2 tablespoons, finely chopped Cilantro
    • 1 teaspoon Sesame Seed Oil
    • 1/2, juiced Fresh Persian Lime
    • 1 pinch Kosher 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  
Low Cholesterol 0 mg 0%
Sodium 640 mg 30%
Total Carbohydrate 59 g 21%
Good Source: Fiber 12 g 43%
Sugars Total 3 g  
Good Source: Protein 18 g 36%
Vitamin C 23 mg 25%
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By Innit Culinary Team