Divide avocado slices, tofu, and cauliflower among tortillas.
Assemble the Burritos:
Divide avocado slices, tofu, and cauliflower among tortillas.
Divide avocado slices from one avocado evenly between sandwiches and cover with top halves of rolls.
Divide the avocado slices evenly among the sandwiches and season with salt and pepper.
Not exact matches
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil,
divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an
avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Evenly
divide your Korean bbq stir - fry and top with
avocado slices, hot sauce and sesame seeds (optional).
Divide the greens and the shrimp between the bowls and top with additional cilantro, green onion,
sliced avocado, Sriracha and sesame seeds, if desired.
Layer
avocado, red pepper, onion and mushrooms over pesto side of bread
slices,
dividing evenly.
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups of orzo, dry 1 pound of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons of Old Bay,
divided 1 Cup of grape tomatoes,
sliced in half 1 Cup of golden tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice of 3 lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with fresh
avocado
Divide the greens between 4 serving plates and top with cucumber
slices,
avocado and shrimp.
Divide coconut bacon, tomatoes, leeks and
avocado over 6 bread
slices; sandwich with remaining 6 bread
slices.
Divide greens among four plates, and top with
sliced avocado, cucumber, scallions, dressing and peanut clusters.
Divide the California
Avocado Chimichurri Egg Salad mixture into four portions and spoon onto toast
slices.
4 tablespoons extra virgin olive oil,
divided 1 teaspoon Sriracha (optional) Salt For the
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe
avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
avocado, diced 2 scallions, white and light green parts only, thinly
sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
Divide rice among bowls and top with tofu,
avocado, cucumber
slices, carrot, baby spinach and scallions.
Divide the remaining watercress mango mixture on the plates and top with the remaining
avocado slices.
Divide seitan mixture among bread
slices, along with sauerkraut and
avocado slices to make two sandwiches.
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3 radishes, thinly
sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly
sliced + 2
avocados, pitted, peeled and
sliced + 8 T toasted sesame oil,
divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more for sprinkling + wasabi - flavored toasted nori sheets, crumbled, for garnish (optional)
Remove the pit and skin from each
avocado,
slice, and
divide between the two toasts.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (
divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (
divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1
avocado (peeled, pitted, thinly
sliced)
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt,
divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California
Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Divide rice into bowls and top with veggies, refried beans and
avocado slices.
1 large
avocado, pit removed, 6 thin
slices reserved for garnish 1/4 cup finely minced onion,
divided into 2 portions 1 medium tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh cilantro,
divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced,
divided into 2 portions 2 tablespoons olive oil Cilantro leaves for garnish
2 large poblano peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika,
divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese,
divided 1/4 cup whole wheat panko bread crumbs For serving: (optional)
Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
Toast the bread then top each with the
avocado mixture,
slice the chorizo and
divide between the
slices.
Divide the salad into two bowls and serve it with a big scoop of the walnut taco crumble,
sliced avocado, scallions, and cilantro.
Divide the farro between two bowls and top with the remaining 1/2 cup kimchi, the
sliced avocado, and extra cilantro.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil
divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly
sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds,
divided 1/2 cup hummus 1
avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
1 pound medium shrimp, peeled and deveined (about 20 shrimp) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon Spanish paprika 3 tablespoons olive oil,
divided 1 cup mango spears (about 1 large mango) 1
avocado,
sliced 1 head Boston lettuce, rinsed and outer leaves removed
Divide chicken mixture evenly among tortillas; top each with 1 teaspoon Greek yogurt and 1
avocado slice.
Divide bell peppers, tomato wedges,
avocado slices, and chicken
slices evenly among the two plates.