Cashew Crusted Avocado with Broccoli and Coconut Rice - Innit

Ingredients

4 Servings

Produce

  • Cilantro 2 tablespoons

  • Lime 1/2

  • Broccoli 2 heads

  • Garlic 4 cloves

  • Avocado 2

Spices

  • Kosher Salt 1 teaspoons

Dry Goods

  • Cashew 1/4 cup

  • Basmati Rice 1 cup

Pantry

  • Sesame Oil 1/4 cup

  • Toasted Sesame Seed 2 teaspoons

  • Water 3/4 cup

Canned/Bottled Goods

  • Canned Coconut Milk 1 can

  • Vegetable Broth 1/2 cup

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. Prep Avocado

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

    • 2 Avocado
    • 2 teaspoons Toasted Sesame Seed
    • 1/4 cup, finely chopped Cashew
    • 2 tablespoons, finely chopped Cilantro
    • 1 teaspoon Sesame Oil
    • 1/2, juiced Lime
    • 1 pinch Kosher 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 broth & garlic; cook until broccoli is tender, about 3 minutes. Soy sauce to taste.

    • 1/4 cup Sesame Oil
    • 2 heads, small florets Broccoli
    • 1/2 cup Vegetable Broth
    • 6 cloves, minced Garlic
    • teaspoon, to taste Soy Sauce
  4. Serve and Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 540 kcal  
Total Fat 32.0 g 41%
Total Saturated Fat 5.0 g 26%
Unsaturated Fat 27 g  
Low Cholesterol 0 mg 0%
Sodium 780 mg 35%
Total Carbohydrate 53 g 19%
Good Source: Fiber 9 g 33%
Sugars Total 2 g  
Protein 9 g 17%
Excellent Source: Vitamin C 50 mg 60%
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By Innit Culinary Team