Meg's Meal Planning

avocado

Kale, quinoa, black bean, sweet potato and avocado salad

by 2 Comments

Super foods unite! This salad is unbelievable!  The flavors all blend well together and the avocado sauce has the perfect amount of kick!  I really enjoyed making this because it has a lot of my favorite foods to cook and eat! It was the perfect size for two people; my husband and I polished if off!

 

Spiralize sweet potato, season with olive oil and salt and bake in oven at 400 degrees for 25 minutes

 

 

Add avocado , cilantro, lime juice, lime zest, olive oil, and salt to food processor, blend well

 

 

Season kale with salt and massage well

 

 

Kale, quinoa, black bean, sweet potato and avocado salad
 
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Author:
Recipe type: Dinner
Cuisine: American
Serves: 2
Ingredients
  • 1 cup uncooked quinoa
  • 1 bunch kale, ribs removed and chopped into bite size pieces
  • 3 tbsp olive oil, divided
  • Zest of 1 lime
  • 1 lime, juiced
  • ½ tsp salt
  • 1 sweet potato
  • 1 avocado, sliced and pitted
  • ½ jalapeño pepper, seeds and stem removed. You can use more to make it spicy
  • Handful of fresh cilantro, chopped
  • ½ can black beans, drained and rinsed
Instructions
  1. Prepare the quinoa as per packed directions. Set aside to cool.
  2. Spiralize sweet potato onto baking sheet. Season with 1 tablespoon olive oil and ½ teaspoon salt. Bake at 400 degrees for 25 minutes.
  3. Place kale in serving bowl and season with salt. Then massage kale with hands for 1 minute in order to really blend the salt. Whisk together 1 tablespoon olive oil, juice from ½ lime, and lime zest. Drizzle over kale. Set aside.
  4. Add avocado, ½ jalapeño pepper, cilantro leaves, juice from ½ a lime, lime zest, and salt to a food processor and blend well.
  5. Add cooled quinoa to kale, stir to combine. Distribute the kale to plates and top with sweet potato, black beans, and avocado sauce.

 

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Top with roasted sweet potato, black beans, and avocado sauce

 

Zucchini pasta with avocado cream sauce

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First off, let me tell you I debated for a while about buying a spiralizer.  I read about them, saw recipes about them, but it wasn’t until I recently read some reviews about the Veggetti, that I decided to take the plunge!  And I do not regret it.  I bought it from Bed, Bath, and Beyond for $15. Can’t beat that price.  I used it a few weeks ago to add zucchini to my egg muffins. But this is the first time I’ve used it for a full meal. I was a little nervous, I anticpated calling for take-out if it ended badly, but thankfully I didn’t have to resort to that.

Most recipes say you can cook the veggie any way you like, saute, boil, microwave (ew, gross), or eat it raw.  I decided to eat it raw because that meant one less step to do! I used two zucchinis, which was enough for two people. And used a food processer to make the avacado-basil sauce.  Toppped it off with cherry tomoatoes and you have a heathy, vegetarian meal! My recipe was inspired from this one, from Damn Delicious.

Spiralize zucchini into a bowl

Add avocados, basil, garlic, salt and peper into food processor bowl

Pulse while slowly adding 1/4 cup olive oil

Pour avocado mixture over noodles, add cherry tomatoes

Ingredients

  • Two zucchinis- washed, ends cut off, do not peel
  • Two ripe avocado, halved, seeded , and peeled
  • 1/2 cup fresh basil
  • 2 cloves garlic
  • 2 tablespoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 cup cherry tomatoes, halved

1. Insert zucchini into one end of the Veggetti, hold over a bowl and twist the vegetable clockwise while pushing forward.

2. Add avocado, basil, garlic, and lemon juice in the bowl of a food processor. Season with salt and pepper. Turn on to pulse, while machine is running, slowly add olive oil.

3. Pour sauce over pasta and add cherry tomatoes.

Enjoy!