Spicy Stuffed Avocados - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The tough skin of avocado makes a perfect bowl to support a heaping serving of veggies on top of the creamy green flesh of the avocado itself. For a cheaper and faster alternative to the vegan “cream” described below, substitute plain, non-fat Greek yogurt.

Ingredients

  • ½ cup quinoa, uncooked
  • 1 cup low-sodium vegetable broth
  • 1 (15 oz.) can black beans, rinsed and drained
  • ½ red pepper, diced
  • ½ cup corn
  • ½ red onion, minced
  • ½ cup cilantro, chopped and divided
  • 1 Tbsp. salt-free Mexican seasoning
  • 1 cup cashews, soaked in water overnight
  • 1 tsp. apple cider vinegar
  • ⅛ tsp. salt
  • 2 avocados, halved and pitted

Directions

  1. Dry toast your cleaned quinoa for 1-2 minutes over medium heat. Add vegetable broth and bring to boil. Reduce heat to low. Cover and simmer 15-20 minutes, until liquid is absorbed.
  2. Combine chopped vegetables, half of cilantro and the spice mix. When quinoa is cooked, add to vegetable mixture and cool.
  3. Drain the cashews and place them in a food processor with 1/4 cup water, vinegar and salt. Puree, adding extra water in small increments as needed to get the desired texture. Stir in 2 tablespoons of the remaining cilantro and refrigerate.
  4. Divide the slightly cooled vegetable mixture evenly across avocado halves. Serve with a dollop of the cashew cream and garnish with the remaining cilantro.
Nutritional analysis per serving: Calories 550; Total Fat 32.5g (42% Daily Value); Saturated Fat 5.5g (30% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 275mg (12% DV); Total Carbohydrate 55g (20% DV); Dietary Fiber 16g (57% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 17g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 25% DV; Copper 130% DV; Molybdenum 130% DV; Folate 60% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/spicy-stuffed-avocados/
© 2020 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796