I have to admit, I was basic with my avocado, putting it on toast, making guacamole, but I've discovered the best way to serve it! This avocado dip was a complete fluke and I must say, this was a happy accident! I served it with potatoes, broccoli, and some good ole' black beans.
Ingredients:
125g Potatoes
7g Olive Oil
100g Broccoli
50g Black Beans
20g Vegan Mayo
34g Avocado
5g Lemon Juice
1/2 tsp Dried Parsley
1/2 tsp Garlic Powder
1/2 tsp Dried Dill
Instructions:
1) Preheat oven to 425C. Chop potatoes into cubes.
2) Toss potatoes in olive oil and seasoning of choice. Bake for 10-15
minutes, toss, bake for 10-15 more minutes until cooked through and
crispy.
3) In a blender mix avocado, vegan mayo, lemon juice, parsley, dill, and
garlic powder. Taste and adjust with salt, pepper, and lemon juice.
4) Drain and rinse black beans. Heat black beans and broccoli.
5) Place potatoes in a bowl, top with beans and broccoli and serve
with avocado dressing on the side or drizzled over! ENJOY!
Macros:
330.6 Calories
10.9g Protein
32.6g Carbs
13.3g Fat
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