WHEN ARE AVOCADOS IN SEASON RECIPES
ROASTED CHICKPEA WRAPS RECIPE | BBC GOOD FOOD
This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
- Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
Nutrition Facts : Calories 489 calories, FatContent 22 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 14 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.8 milligram of sodium
MEXICAN BUDDHA BOWL WITH AVOCADO | AVOCADOS FROM MEXICO
Provided by Avocados From Mexico
Yield 2
Number Of Ingredients 12
Steps:
- Cook rice or quinoa according to package directions.
- In a small pot, add oil and diced onions. Cook for 1-2 minutes, until translucent. Add beans and cook for another 3-5 minutes.
- To serve: Create a section in the bowl for each ingredient. Start with the cooked rice. Then add the seasoned black beans and onions next to rice, followed by tomatoes, avocados, corn, lettuce, and cheese. Top with cilantro and hot sauce, as desired. Serve with fresh lime slices.
- Serving suggestions: Top with a drizzle of hot sauce; diced green chiles; or season with salt-free taco seasoning, as desired.
Nutrition Facts : Calories 600 cal, CarbohydrateContent 82 g, FiberContent 17 g, ProteinContent 21 g, SaturatedFatContent 6 g, SodiumContent 880 mg, SugarContent 22 g
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AVOCADO ON TOAST RECIPE | BBC GOOD FOOD
Make this simple speedy breakfast with just a handful of ingredients. Our avocado toast uses crusty sourdough bread and a pinch of chilli for a kick
From bbcgoodfood.com
Total Time 5 minutes
Category Breakfast, Brunch
Calories 501 calories per serving
From bbcgoodfood.com
Total Time 5 minutes
Category Breakfast, Brunch
Calories 501 calories per serving
- Cut the avocado in half and carefully remove its stone, then scoop out the flesh into a bowl. Squeeze in the lemon juice then mash with a fork to your desired texture. Season to taste with sea salt, black pepper and chilli flakes. Toast your bread, drizzle over the oil then pile the avocado on top.
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Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
- To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
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COWBOY CAVIAR RECIPE - NYT COOKING
Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine american
- To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
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Super-quick and easy, this tasty guacamole recipe takes just 10 minutes to knock together.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 91 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 91 calories per serving
- Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
- Destone the avocados and scoop the flesh onto the board.
- Start chopping it all together until fine and well combined.
- Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
- Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
- Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.
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